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Risotto with shiitakes and sun-dried tomatoes
Again, a great cold-weather dish. If you have small amounts of leftover veggies, stir-fry, or whatever, risotto is a great way to use them up.- 8 dried shiitake mushrooms, chopped small
- 1/2 cup sun-dried tomatoes, chopped small
- 6 cups chicken broth, preferably homemade, low-salt if not
- 3 tablespoons olive oil
- 1-1/2 cup arborio rice
- 2 cloves garlic, minced
- 1 tablespoon balsamic vinegar
- 1 teaspoon sweet paprika, preferably Spanish
- Salt & fresh-ground pepper, to taste
Cover mushrooms and tomatoes with 2 cups water; soak overnight. Squeeze out juices, reserving them. Set aside mushrooms and tomatoes. Bring reserved juices and chicken stock to a boil in a medium saucepan and lower to a simmer.
Heat 3 tablespoons olive oil in a large pot on medium-high. Add rice and garlic. Sauté a minute or two, being careful not to burn the garlic. Add remaining ingredients except stock and reduce heat to medium.
Pour in a cup of stock and stir continuously. When bottom of pan starts to show add more, half a cup at a time. Continue for 25 minutes. Reduce a few minutes if you like it thicker.
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