Sometimes we fall off the low carb bus. Hard. And tonight was one of those nights. Some lamb with red wine and a big pot of risotto. Hubby quite liked the rice tonight and I heard quite a few mumbled, “Mmmm, this is good risotto.” So if it gets the Hubby stamp of approval, I have to share it, right? I did serve it with a lamb dish that was a variation of a recipe from one of my cookbooks, but the cut wasn’t very good and it needed a little something. As soon as its perfected, I’ll post it, too.
Sundried Tomato, Leek and Basil Risotto
- 1 1/2 c arbario rice
- 5-7 c warmed stock
- 1/2 c white wine**
- 1 leek chopped small
- 1 tbsp minced garlic
- Heaping 1/4 c of chopped sundried tomatoes almost 1/2 c
- 1 heaping tbsp fresh basil chopped small
- Rough chopped basil for garnish
- 2 tbsp butter
- 1/4 c parmesan cheese freshly grated
- Salt to taste
- In a deep frying pan, heat a tbsp or 2 of olive oil.
- Saute the leek until it just begins to brown.
- Add garlic and saute about 30 seconds.
- Add the rice, toss to coat with the oil, and saute for another minute or so. Don't let them brown!
- Add the wine or a ladle of the stock, stir with a wooden spoon until the liquid is absorbed.
- Continue adding stock, a ladle at a time, for 20-30 minutes or until the grains are tender but still firm to the bite. Stir frequently. ALOT. Not quite constantly, but alot.
- Season with salt to taste.
- About the last ladle of stock or last 5-10 minutes, add the chopped basil.
- When grains are tender, add the butter and stir to blend in.
- Remove from heat and add the grated parmesan. Toss to mix and melt, sprinkle with the rough chopped basil, and serve immediately.
For the stock I had a bucket of turkey stock left over in the freezer. It tasted wonderful!