Sun-dried tomato risotto.

This is rillyrilly good.

1 small onion, diced
3 tbsp garlic, chopped
3 tbsp butter
1 tbsp olive oil

Heat the butter and olive oil and add the onion. Saute for about 4 minutes, then add the garlic and saute a couple more minutes.

Add 2 cups (one standard box) arborio rice.
Stir the rice until coated, then saute about 3 minutes til golden brown.

Add in about 6 entire sundried tomatoes, julienned.
(I added about 3/4 of one of those small jars of already-julienned, in olive oil tomatoes.)

Add ONE CUP AT A TIME approximately 3 cups of low-sodium vegetable broth and 3 cups water.
After each cup, stir and cover the pot for a couple of minutes. It won't take very long for the cup of liquid to be absorbed entirely. Then add another cup and repeat. Do this until the rice is cooked - when done, it will have a nice texture but it will NOT be crunchy. You MIGHT NOT USE all the broth and water. I think my rice was done after 4 or 5 c.

Remove from heat after rice is done. Add 1/4 cup heavy cream (ahhhhh) and 1 c parmesan cheese. (I used the fresh shredded parmesan in the tub.)

Mix well. Serve immediately.


Or during a midnight baby-waking, for a seriously guilty pleasure.

What?