Serves 6 Difficulty
3 Tablespoons olive oil 2 garlic cloves, minced 1 small onion, minced 1-1/2 cups aborio rice 5 cups hot gf chicken broth 1 Tablespoon tomato paste 5 sun-dried tomato halves in oil, cut into strips 3 Tablespoons black olives, chopped 1/2 roasted red pepper, peeled, seeded and cut into strips 1/2 teaspoon hot red pepper flakes 6 ounces fresh mozzarella cheese, grated, or diced 1/2 cup fresh parsley, chopped Kosher salt and freshly ground pepper to taste 2 Tablespoons parmigiano-reggiano cheese, grated
Add chicken broth to a saucepan and retain on low heat to keep broth hot.
In a large, heavy saucepan heat oil over medium heat. Add onions and garlic; cooking until soft, but not brown. If onions look like they are cooking too quickly, reduce heat.
Add rice; stir and cook for 2-3 minutes until grains of rice turn opaque. Add 1/2 cup hot broth to rice mixture and cook, stirring until broth is absorbed. Continue to cook; adding broth 1/2 cup at a time. Scrape sides and bottom of pan to prevent sticking.
When each addition of broth is absorbed, add another 1/2 cup. When 2/3 of the broth has been absorbed, stir in tomato paste and more broth. When absorbed, add sun-dried tomatoes, olives, red pepper and red pepper flakes. Continue stirring and adding broth until rice is creamy and texture is slightly chewy.
Turn off heat; add mozzarella and parsley. Season with salt and pepper to taste. Add parmesan cheese, tossing to blend.