A delightful twist on classic risotto, featuring sun-dried tomatoes and fresh herbs for a burst of flavor.
Heat the chicken broth in a saucepan and keep it warm over low heat.
Keeping the broth warm ensures it incorporates smoothly into the rice.
In another saucepan, melt half of the butter over medium heat. Add the garlic and shallot, and sauté until softened.
Stir frequently to prevent the garlic from burning.
Add the Arborio rice to the saucepan and stir to coat it with the butter. Cook for a minute to toast the rice slightly.
Toasting the rice enhances its nutty flavor.
Pour in the white wine and stir until it is absorbed by the rice.
Use a dry white wine for a balanced flavor.
Add a ladleful of warm broth to the rice and stir until absorbed. Continue adding broth, one ladleful at a time, stirring frequently, until the rice is creamy and cooked through.
Stirring frequently helps release the starch from the rice, creating a creamy texture.
Stir in the remaining butter, sun-dried tomatoes, Parmesan cheese, and parsley. Mix well and season with salt and pepper to taste.
Adding the butter at the end gives the risotto a glossy finish.
Serve the risotto immediately, garnished with additional parsley if desired.
Serve the risotto hot to enjoy its creamy texture.
