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LOCATION: Recipes >> Rice >> Risotto 03

Print this Recipe    Risotto 03

SunDried Tomato Risotto

3 1/2 cups arborio rice
3/4 cup dried tomatoes (not oil-packed), chopped
3 Tbs dried onion
2 tsp marjoram
1 tsp rosemary
1 tsp rubbed sage
1 tsp dried garlic
1/2 tsp pepper

Divide equally among four 1/2 pint jars, layering ingredients.


Directions

Bring 3 1/2 cups chicken broth to a boil, reduce heat. In a deep
skillet, empty the contents of one jar. Over med heat, add stock
to rice 1 cup at a time, allowing it to absorb almost completely
before adding the next. Check rice for doneness after 3 cups. (It
should take approximately 20 minutes to get this far). If needed,
add remaining broth. Rice should be tender but firm. Stir in 1/4
cup Parmigiano Reggiano or Romano cheese.

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