John Hasbrook´s
California Risotto with Sun Dried Tomatoes
Showcased on KRON-TV´s Bay Cafe

1 1/2 cups California Arborio Rice
1 medium white onion, finely chopped
3/4 cup mushrooms, thinly sliced
1/4 cup sun dried tomatoes, diced
2 cloves garlic (2 tablespoons) finely chopped
1 tablespoon fresh parsley, finely chopped
1 tablespoon fresh basil, finely chopped
2/3 cup white wine
3 1/2 cups (approximately) chicken, beef or vegetable broth 1/2 cup freshly grated parmesan cheese
4 tablespoons extra virgin olive oil

Heat the broth to a simmer in a saucepan. In a separate, heavy saucepan or dutch oven, heat the olive oil and sauté the onions, garlic, and rice over a medium high heat until the onions begin to soften. Add the mushrooms and sauté an additional minute. Reduce heat to high simmer and add the white wine and enough broth to cover the rice, stir to blend the ingredients. Add the parsley, basil and sun dried tomatoes. Stir to blend and continue to add enough broth to keep the rice covered as the liquid is absorbed. With a wooden spoon, gently stir and fold the rice into the broth throughout the cooking process. This allows the starch in the Arborio to release slowly and prevents the rice from sticking or burning. The Risotto should be fully cooked in approximately 20 minutes from the time the first broth is added. When the Rice is cooked to your taste, fold in the grated parmesan cheese, turn off the heat, and serve. Garnish with freshly chopped parsley and ground black pepper.