Risotto with Sun Dried Tomatoes
Olive Tap EVOO or any light, buttery Olive Tap EVOO
Asparagus cut into 2 inch spears
Olive Tap Basil Olive Oil
Sauté the onion in Extra Virgin Olive Oil until it begins to soften. Place the Arborio rice in the pan and stir to coat the rice with the olive oil. Cover the rice with the white wine and stir until the wine is absorbed. Reduce heat to a simmer.
Once the wine is absorbed, put the sun-dried tomatoes and asparagus spears in with the rice and cover with the chicken broth. Keep stirring until the broth is absorbed, then add more broth. Repeat this process for at least 20 minutes.
You can add cooked chicken, beef, or another meat if you desire.
Katie & Mario
Courtesy of Chef Katie Wojciechowski and Fuller’s Second Floor