This wonderful recipe came from Pioneer Woman, which means it was, of course, delicious! I just happened to have all the ingredients for this and had a craving for warm, homey food earlier this week. This hit the spot perfectly!
It took me 3 tries, no lie, to get a non-shaky shot of the ingredients! I never realized how hard it could be to get a stable picture of non-moving objects!
I am terrible at chopping onions. I'm very sorry Ree, you have explained over and over how to do this and yet I still fail miserably!
Regardless, onions and garlic combined is God's greatest gift to humanity.
These sundried tomatoes were a beast to cut. I definitely wished I had a food processor!
This pot has been the most amazing purchase my mom has ever made on my behalf!
Arborio rice is beautiful! It's so pearly and tiny!
I made a small boo-boo and added the wine to the onions before the rice, but it turned out alright in the end :)
The tomatoes turned much brighter throughout the cooking process
All mixed together
Adding the broth a little at a time is a long process, but so worth it! It turns out soooo creamy, without any dairy products at all!
Adding Parmesan. Yes, it's the bottled stuff, because I lack the budget for the good stuff. Forgive me, culinary gods, for I have sinned.
I did add some 2% milk rather than heavy cream, because that was what I had on hand, and that's what Pioneer Woman said to do.
Heaven in a bowl. Yum!
4 tablespoons butter
2 tablespoons EVOO
1/2 whole large yellow onion, diced
3 whole cloves garlic, minced
2 cups uncooked Arborio rice
7-9 sundried tomatoes packed in oil, drained and minced
1 cup dry white wine (optional, I opted.)
7 cups low sodium chicken broth
salt and pepper as needed
1 cup Parmesan
1/4 cups heavy whipping cream (or, in my case, 2% milk)
1. Heat broth in a saucepan or in the microwave and set aside
2. Heat butter and EVOO in a pot over medium heat. Add onions and garlic and cook 3-4 minutes.
3. Add dry rice, stirring to coat and cooking for 3 more minutes. Add wine, stir and cook over medium-low heat until most of liquid is absorbed. Add sundried tomatoes and stir.
4. Begin adding broth, one cup at a time, stirring until the liquid is absorbed, then adding the next cup. Repeat until rice is done. Rice should have a slight bite, but not be crunchy. I used about 6 cups of broth total.
5. Remove from heat, then stir in Parmesan and heavy cream. Adjust salt and pepper to taste. Enjoy!