RISOTTO WITH SUN-DRIED TOMATOES

4-l/2 cups chicken broth or stock
4 tbsps. butter
2 cloves garlic, minced
l/4 cup minced shallot
l-l/2 cups Arborio rice
l/4 cup white wine; dry
l/4 cup sun dried tomatoes; marinated in oil
l/4 cup Parmesan cheese; grated
l/4 cup parsley; fresh, chopped
l tsp. salt
l tsp. Pepper
Heat the broth and maintain at a simmer. In another saucepan, melt
2 tbsps. of the butter. Add the garlic and shallots and saute until
limp, about 2 mins. Add the rice and stir to coat with the butter.
Add the wine and cook, stirring occasionally, until the wine is
absorbed. Add l/4 cup of the broth and cook over med. heat until the
broth is absorbed. Continue to cook and add l/4 cup of the broth at
a time, stirring occasionally, until all the broth has been absorbed
When the broth is all absorbed, stir in the remaining 2 tbssp. of
butter. Then stir in the tomatoes, cheese, and parsley. Season with
salt & pepper. Serve at once.
Serves 4.