Recipe - Risotto With Sun-Dried Tomatoes And Basil

1 ounce Sundried tomatoes; packed
without oil, about 14
One half cup Boiling water
2 cup Water
14 One half ounce Canned vegetable broth
1 teaspoon Olive oil
One half cup Shallots; finely chopped
1 One half cup Arborio rice
1 cup Dry white wine
Three fourths cup Grated fresh Parmesan cheese
One half cup Thinly cut or sliced up fresh basil
1/8 teaspoon Pepper
Shaved fresh parmesan;
optional
Basil sprigs; optional

1. Combine tomatoes and One half cup boiling water in a bowl; cover and let
stand 30 minutes or until soft. Drain and chop.

2. Combine 2 cups water and broth in a saucepan; simmer (don't boil). Keep
warm.

3. Heat oil in a saucepan over medium heat. Add shallots; saute 2 minutes.
Stir in rice; saute 5 minutes. Add wine; cook 1 minute or until wine is
nearly absorbed, stirring constantly. Add broth mixture, One half cup at a time,
stirring often; cook until each portion of liquid is absorbed before adding
the next (about 25 minutes). Add tomatoes; cook 2 minutes, stirring
constantly. Remove from heat; stir in cheese, basil and pepper. Garnish
with shaved cheese and basil springs, if desired.

Recipe by: Cooking Light, 9/96 Posted to MCRecipe Digest V1 #735 by "Kathy
Rogers" kathyrogers@earthlink.net on Aug 10, 1997