ItalianMainMedium

Red Rice Risotto with Sun-Dried Tomato

Name: Red Rice Risotto with Sun-Dried Tomato
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 1.5 cups Agriko red rice; 4 cups vegetable or chicken broth, warmed; 3/4 cup sun-dried tomatoes, chopped; 1 medium white onion, finely diced; 3 cloves garlic, minced; 1/2 cup dry white wine; 3 tablespoons extra virgin olive oil; 1/2 cup grated Parmesan cheese; 2 tablespoons fresh basil, chopped; Salt and black pepper to taste

Prep 15 mins

Cook 30 mins

Total 45 mins

Serves 4

Ingredients

1.5 cups Agriko red rice
4 cups vegetable or chicken broth, warmed
3/4 cup sun-dried tomatoes, chopped
1 medium white onion, finely diced
3 cloves garlic, minced
1/2 cup dry white wine
3 tablespoons extra virgin olive oil
1/2 cup grated Parmesan cheese
2 tablespoons fresh basil, chopped
Salt and black pepper to taste

Instructions

Rinse Agriko red rice under cold water until water runs clear to remove excess starch. Set aside.
Heat olive oil in a large, heavy-bottomed pan over medium heat. Sauté the diced onion until translucent (about 3 minutes), then add minced garlic and cook for another minute until fragrant.
Add the rinsed red rice to the pan and toast for 2-3 minutes, stirring constantly to coat each grain with oil. This develops a nutty flavor unique to Agriko's red rice.
Pour in the white wine and stir until mostly absorbed. Begin adding warm broth one ladle at a time, stirring frequently and waiting for each addition to be absorbed before adding the next (approximately 20-25 minutes total).
When the rice is tender with a slight bite and creamy (around the 25-minute mark), stir in the chopped sun-dried tomatoes, Parmesan cheese, and fresh basil. Season with salt and black pepper to taste.
Remove from heat and let rest for 1-2 minutes. Serve immediately in warm bowls, drizzling with extra olive oil and garnishing with additional basil and Parmesan if desired.

Chef's Tip

Keep your broth warm throughout the cooking process—cold broth will interrupt the risotto's cooking rhythm and result in unevenly cooked rice. Stir frequently but not constantly; allow each ladle of broth to fully absorb before adding more, which activates the rice's natural starches for that signature creamy texture.