Risotto With Sun-Dried Tomatoes - cooking recipe

Ingredients

4 1/2 cups chicken broth or 4 1/2 cups chicken stock
4 tablespoons butter
2 garlic cloves, minced (or to taste)
1/4 cup shallot, minced
1 1/2 cups arborio rice
1/4 cup dry white wine
1/4 cup sun-dried tomato packed in oil, thinly sliced
1/4 cup parmesan cheese, grated
1/4 cup fresh parsley, chopped
salt and pepper, to taste

Preparation

Heat the broth and maintain at a simmer.
In another saucepan, melt 2 tablespoons of the butter. Add the garlic and shallots and saute until limp, about 2 minutes.
Add the rice and stir to coat with the butter. Add the wine and cook, stirring occasionally, until the wine is absorbed.
Add 1/4 cup of the broth and cook over medium heat until the broth is absorbed. Continue to cook and add 1/4 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 tablespoons butter. Then stir in the tomatoes, cheese, and parsley. Season with salt and pepper.
Serve at once.