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2 tablespoons butter
2 tablespoons oil from sun-dried tomatoes or olive oil
1 1/2 cups Arborio or California pearl rice
5 cups Chicken stock—low sodium or homemade—heated just under boiling
2 cloves garlic, minced
1 medium onion finely chopped
¼ cup sun-dried tomatoes (marinated in oil) chopped
½ Pedroncelli Pinot Noir
1 cup grated freshly grated Parmesan cheese
2 tablespoons chopped fresh basil
1 cup cooked diced chicken sausage--optional (any flavor)
2 tablespoons chopped, fresh basil
Heat chicken stock to a simmer in a separate saucepan. In a heavy wide-bottom pan on medium, heat butter and 2 tablespoons oil. Once melted, add onion and garlic, sauté until soft, add rice and sauté until rice is slightly golden. Add Pinot Noir and continue cooking until wine is absorbed. Add 1 cup of stock stirring constantly until absorbed (the heat should be adjusted to medium low once stock has been added). Continue adding stock as above until rice is tender and creamy (approximately 25 minutes—you may or may not use all of the stock but most of it will be absorbed).
Once risotto is done, remove from heat and stir in sun-dried, cheese, sausage and basil. Serve immediately. Pair with the Pedroncelli Pinot Noir.
Pedroncelli Winery ~ A Sonoma County Tradition Since 1927