Makes 4-6 servings. Difficulty
6-8 sun-dried tomatoes (dried) 1 cup water 2-1/2 cups gf vegetable stock 1 Tablespoon olive oil 2 large shallots, minced 1 large garlic clove, minced 1 cup Arborio rice 1 Tablespoon fresh basil, minced 1 Tablespoon unsalted butter Salt and freshly ground black pepper 1/4 cup freshly grated Parmigiano-Reggiano cheese
In a small saucepan, simmer the sun-dried tomatoes in water for about 1 minute. Drain (reserve the liquid). Finely chop the hydrated tomatoes.
In a saucepan, combine the reserved cooking liquid with the vegetable stock. Bring to a low simmer.
In a large saucepan, heat the oil over medium low heat. Add the shallots and garlic; cook, stirring frequently, until shallots are softened, about 2-3 minutes. Add the rice to the pan, stirring until coated with oil. Stir in the sun-dried tomatoes and about a cup of the simmering liquid. Cook rice mixture, stirring constantly, until the liquid is absorbed. Continue adding the liquid, about a cup at a time, stirring constantly and letting each portion be absorbed before adding the next, until the rice is tender but still al dente. (This process should take about 16-18 minutes.) Stir in the basil. Adjust seasonings to taste with salt and freshly ground black pepper. Stir in the Parmigiano-Reggiano cheese. Stir in the unsalted butter, cover and let sit for 5 minutes off heat. Garnish with fresh basil if desired and serve.