i'm really fond of sundried tomatoes.. specially if preserved without salt (i like a lot those too but sometimes there's so much of it you lose the sense of taste for a while ehehehe) i also love to make a rough red pesto with them, fresh basil and and pine seeds.. luscious :)
anyway, this evening i decided i was going to have some in my risotto. last time i visited home back in italy, i brought some (well let's say a lot of) sundried tomatoes of my fav kind.. no salt no oil just them in their delicious delight, a cheerful outburst of summery taste filled with sunlight sensations.. their look makes me think of scorched summer afternoons in deep south of italy, thing that i actually enjoy a lot ^^
so here it is.. first of all i prepared some stock with a bit of stock cube (yep i do that sometimes even if i dont like it too much, but i cant make my own beef stock just for a dish of risotto eheheh) chopped carrots and fresh tomatoes. i made a tasty soffritto with butter, strips of dried tomatoes and chopped shallot. then i toasted the rice in it and poured a little bit of white wine from sicily, when that' was evaporated i started to pour some spoons of stock and kept on stirring.
i added some minced fresh basil at the end, as well as a bit of butter. the result was amazing, specially to be just last minute culinary improvisation.. i was kinda impressed by myself LOL
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