Milanese Sun Dried Tomato Risotto Recipe

The mention of Milan produces immediate thoughts of the wonderful risotto named after the city.
Risottos are best made using a special kind of Italian rice called "arborio" which is cooked with stock, garlic and a wide variety of other ingredients.
The trick to prepare a perfect risotto is slow cooking of rice and judicious stirring.
I have replaced arborio rice with a long grained rice although its texture will not be the same. There is however no substitute to sun-dried tomatoes. Their chewy salty taste enhances this risotto beyond words. Although it may sound very complicated but sun-dried tomatoes are relatively easy to prepare at home. The risotto must be prepared as close to serving time as possible as it is best when freshly prepared.

Cooking Time and Serve Estimate for Milanese Sun Dried Tomato Risotto Recipe

Cooking Time : 50 mins.
Preparation Time : 15 mins.

Serves 4.

Ingredients for making Milanese Sun Dried Tomato Risotto Recipe

1 cup long grained rice
2 cloves garlic, finely chopped
1 medium onion, finely chopped
1/2 cup white wine (optional)
1 cup seasoning cube (vegetarian)
1 cup broccoli, cut into small florets
1/4 cup sun-dried tomatoes, soaked and thinly sliced
1 teaspoon dried oregano
1 teaspoon chilli flakes
1/4 cup grated cheese
2 tablespoons cream
2 tablespoons butter
salt to taste

Method for preparing Milanese Sun Dried Tomato Risotto Recipe

1. Clean, wash and soak the rice for about 10 minutes. Drain and keep aside.

2. Heat the butter in a pan, add the garlic and onion and saute for 2 minutes.

3. Add the rice and sauté for a further 1 minute.

4. Add the white wine, seasoning cube and salt and bring to a boil.

5. Add 4 cups of hot water, cover and cook on a slow flame for about 5 to 7 minutes.

6. Add the broccoli, sun-dried tomatoes, oregano and chilli flakes and mix well.

7. Simmer till all the moisture has evaporated and the rice has cooked.

8. Add the grated cheese amd cream and mix well.

9. Serve immediately.