Saturday, February 21, 2009

From Our Kitchen to Yours: Sun-dried Tomato and Fontina Risotto

Each morning we enjoy sharing our favorite breakfast creations with guests, but sometimes we try new recipes at home with family and friends. From time to time, we’ll share these recipes with you on our blog. Even though we are unable to recreate them for guests since we are only allowed to serve breakfast, you might enjoy trying them in your own kitchen.

For a relatively easy weeknight dinner, I tried a risotto recipe found in the cookbook Risotto: More than 100 Recipes for the Classic Rice Dish of Northern Italy by Judith Barrett and Norma Wasserman. While making the risotto, I baked chicken and asparagus in the oven. The risotto was a stand-out side dish to accompany the chicken and asparagus. The sun-dried tomatoes and Fontina cheese create a unique depth of flavor. It is a nice comfort food for cold, winter evenings.

Sun-dried Tomato and Fontina Risotto
Modified from Risotto: More than 100 Recipes for the Classic Rice Dish of Northern Italy

4 cups (1 box) chicken broth
1 cup beef broth
1/2 cup dry white wine or sherry
2 tablespoons unsalted butter
1 tablespoon oil from sun-dried tomatoes
1/3 cup finely minced onion
1 1/2 cups Arborio rice
1/3 cup coarsely chopped sun-dried tomatoes (that were packed in oil)
1 tablespoon tomato paste
4 ounces Fontina cheese, rind removed, cut into small pieces
1 tablespoon chopped fresh parsley
2 tablespoons grated Parmesan cheese

Bring the broth to a steady simmer in a saucepan on top of the stove.

Heat the butter and oil in a heavy 4-quart casserole over moderate heat. Add the onion and saute for 1 to 2 minutes, until it begins to soften, being careful not to brown it.

Next add rice and stir for 1 minute using a wooden spoon, making sure all the grains are well coated. Add the wine and stir until it is completely absorbed. Begin to add the simmering broth, 1/2 cup at a time, stirring frequently. Wait until each addition is almost completely absorbed before adding the next 1/2 cup. Add the sun-dried tomatoes and tomato paste after the rice has been cooking for 10 minutes. Continue to add the broth, 1/2 cup at a time stirring frequently, reserving about 1/4 cup to add at the end. Stir frequently to prevent sticking.

After approximately 18 minutes, when the rice is tender but still firm, add the reserved 1/4 cup broth, Fontina, parsley, and Parmesan and stir vigorously until the cheeses are melted and combined with the rice. Serve immediately.

Yield: 4 servings.


The asparagus preparation was quick: simply toss fresh asparagus in olive oil, coarse salt, black pepper, and dried rosemary. Place in a casserole dish and broil until desired doneness; it can burn easily when broiling so you will want to keep an eye on it.


  1. What a great recipe. Thank you for sharing. ;o}

  2. That looks so creamy and good!