Roasted Garlic and Sundried Tomato Risotto

Risotto may sound like a difficult dish, but it just takes a little patience. This particular version of my favorite creamy rice combines pungent roasted garlic, sun dried tomato, and sweet leeks with a dash of parmesan and olive oil. It would make a great side dish for a hearty red meat or a filling side dish.

Roasted Garlic and Sundried Tomato Risotto
Makes 4-5 servings

• 1 onion or 1/2 leek
• 1 tablespoon of cured pancetta (optional)
• 1/2 head of roasted garlic, mashed (take a head of garlic, slice off the top, sprinkle with salt and a tablespoon of olive oil, and roast for 45 minutes at 375 degrees)
• 4 sun dried tomatoes, diced
• 1 cup of dry arborio rice
• 1/4 cup parmesan cheese

1. Prep items as described.
2. Heat about 5 cups of water to boil in a small pot.
3. In your saucepan, saute the onion and pancetta in a tablespoon of olive oil until onion is translucent
4. Add the roasted garlic paste and sun dried tomato. Saute until incorporated and fragrant.
5. Add the dry arborio rice. Saute in the oil to coat the rice. If you need more olive oil, add it a little at a time. 
6. Ladle in two to three scoops of hot water. Mix the ingredients together, scraping down the dry rice into the water. As the rice absorbs the water, ladle in more hot water and continue to mix the ingredients so that the rice evenly is exposed to the water and does not stick to the bottom of the pan.
7. As the rice begins to fluff, stir more often and carefully. Keep adding water until the risotto is fully cooked (tender soft rice) and the risotto sticks to itself.
8. Mix in the parmesan and serve.