A dish of Risotto is elegant and comforting at the same time. It is famous for being creamy in flavor and texture yet complex. Risotto is basically rice cooked in a broth, so selecting the rice is key. Short or medium-grain rice is what is used to make risotto. Arborio or Carnaroli produce very creamy risotto, but any rice that is labeled as risotto rice is an easy way to choose as well.
Risotto needs to be soft and gummy but not mushy, so watch the cooking time. Constant stirring is what rubs the starch off the rice surface to create the thickening of the cooking liquid. Never rinse the rice before cooking. The chewy texture of the Sundried Tomatoes come into play; it will have a great chewy softness and added sweet intensity complimented with the sweetness of the cooked onion.
Risotto may be combined with a multitude of ingredients, so do not hesitate to add the stock, herbs, or protein of your choice. This is not a vegan dish, but you may find plant-based alternatives for the cheese and cream.
In wine pairing for this recipe, select one that will not mask the dishes creamy richness. Choose one that is not overpowering but a mildly acidic wine, such as a Prosecco.