Recipe: Italian Herb and Dried Tomato Risotto Mix

Italian Herb and Dried Tomato Risotto Mix
rec.food.baking - Nexis (Kimberly)

*Use an assortment of 1/2 pint jars for this one. You can make this part of a gift basket, adding a wedge of Parmigiano Reggiano and a bottle of Chianti.

3 1/2 cups arborio rice
3/4 cup snipped dried tomatoes (NOT in oil)
3 Tbsp dried minced onion
2 tsp dried oregano
1 tsp dried rosemary
1 tsp dried sage leaves or dried basil, crushed
1 tsp dried garlic
1/2 tsp pepper

Divide equally among four 1/2 pint jars, layering attractively. Add additional rice and tomatoes to fill small gaps if necessary.

GIFT TAG DIRECTIONS:
Bring 3 1/2 cups chicken broth or stock to a boil, then reduce heat. In a deep sided skillet, empty the contents of one jar. Over med heat, add stock to rice 1 cup at a time, allowing it to absorb almost completely before adding the next. Check rice for doneness after 3 cups. (It should take approximately 20 minutes to get this far). If needed, add remaining broth. Rice should be tender but firm. Stir in 1/4 cup Parmigiano Reggiano or Romano cheese.