Happy Thanksgiving Week!

I know I should share with you things about collard greens, and I will, but today, before the madness sets in (sort of….I’m starting to cook tonight), I think it’d be nice to have one more meal that isn’t super duper cliche holiday-esque.

This sundried tomato risotto is SO easy and could absolutely be added to a holiday meal, but it’s also simple enough for any night of the week! Risotto, as you’ve seen me write before, is so easy and forgiving, no matter what Wolfgang Puck says.

I served this with lemon-crusted fish, which I’ll show you next.  It’s easy too!

Sundried Tomato Risotto

Here’s what you need for 4 servings:

• 1 cup arborio or risotto rice
• 2 tablespoons olive oil
• 1/4 onion
• 1 large or 2 small cloves garlic
• 1/4 cup sundried tomatoes
• 1 cup white wine
• 3 cups chicken stock
• 3 cups water
• 1/4 cup parmesan cheese
• 1 tablespoon butter
• fresh basil, for garnish

This is lovely and easy and wonderful, and WHO doesn’t like sundried tomatoes?

“What else can the sun dry, I wonder?”

Name that 90s sitcom!

Anyway.  You know the drill with risotto:  Onion, garlic, rice, white wine, stock, cheese.  Stir stir stir.  The end!

Chop the onion and garlic first, then saute the onion in 2 tablespoons olive oil over medium heat until it’s translucent but not brown.  I had some oil leftover from my own roasted tomatoes that I used, and it was FABULOUS.  The oil from the sundried tomatoes would add an extra tomato-y kick too! Or, just use regular olive oil.

When the onion is soft, add the garlic, rice, and a sprinkle of salt.

Stir the rice into the onions for about 2 minutes to coat it in oil, then add the wine.  The wine should bubble quickly.  If it doesn’t turn your pan up a little bit!

Now, for the sundried tomatoes:

Aren’t they just delicious? You can find them anywhere, just ask! They come in strips or whole, buy whichever kind you like.  Drain some onto your cutting board, and finely chop them.

When the wine has nearly evaporated, add the tomatoes to the rice.

Now it’s time for the liquids!  Some people keep the stock and water in a pan over low heat and blah blah blah, but I just set it out so it’s at room temperature and poor it in as I go.  If you feel like going the pot method I won’t be mad!  I use half stock and half water to 1. save money and 2. avoid death by salt.  Again, though, feel free to use all stock!  Add in about a cup of liquid at a time and then stir lots until it’s almost completely absorbed, then add more!

The rice will take about 18 – 22 minutes once you start adding the stock and water – you have to be patient with it!

See how the rice is plumping?  That’s what we’re after!  Each time you add liquid it should bubble but not be crazy boiling – adjust the heat on your stovetop accordingly to accomplish this!

After about 20 minutes taste your rice.  If it’s COOKED, and not sticking to your teeth, stir in a few tablespoons of grated cheese and the butter.

Delicious!  I top each plate with more cheese and basil because I believe strongly that life is better when you do that.

And that’s it!  So easy.  Stay tuned for the even easier lemon-crusted fish, and make this for the guests who just. won’t. leave. this time of year!  Or, you know, for people you actually like having around.  Either, or!