Sun-dried Tomato Risotto

Submitted by Ron Cooke, Executive Chef; Austin Country Club; Austin, TX

by C&RB Staff (editor@clubandresortbusiness.com)
February 2007
 

Amt Ingredient
2 lb. sun-dried tomatoes
varies olive oil to cover bottom of large stock pot
12 lb. Arborio rice
1 lb. yellow onion, diced
1 1/2 gal. chicken stock
2 cups Chardonnay wine

Procedure: 
• Heat the olive oil in a heavy bottom stock pot; sweat the onions in the oil.
• Deglaze the pot with wine. Add rice and cook for one minute.
• Add chicken stock in three stages and cook until rice is done. Add tomatoes.
• Spread risotto in a sheet pan and cool.
• To serve, cut risotto into triangles and heat triangles in a 400 degree oven for three minutes. 

Yield: 1 gallon (21 6-oz. servings)