Sundried Tomato Risotto

Summer's over and produce is sadly missed.  Gone are the days of fresh local vine ripened tomatoes.  But each season does bring its own culinary excitement.  What would Laura Ingalls do with fresh non GMO tomatoes dwindling?  Probably buy up a stash and dry them for the long hard winter.  That's the name of one of her books...just in case you aren't quite at the same level of fanhood that I'm at. 

So phenomenal...

After sitting overnight in a 170 degree oven, they look more like this...

I've been a little lazy to look through my cookbooks.  You'd think I'd use them more than I do, but whenever I do find a recipe, I don't seem to have the ingredients.  By the time I remember to buy the ingredients, I forget what recipe I wanted to make...it's a vicious circle really and the reason for the lack of cookbook posts.  I have to make a concentrated effort at some point to sit down with a pad and paper and list the recipes and ingredients.  That is not happening this week.  What is happening though is some Sundried Tomato Risotta. 

Sundried Tomato Risotto

Ingredients
1- ounce sun-dried tomatoes
1/2 cup white wine
2 1/4 cups chicken broth
1 cup finely chopped onion
1 garlic clove, minced
4 tablespoons olive oil
1 cup arborio rice
1/4 cup freshly grated pecorino
fresh basil

Directions
1.In a large saucepan cook the onion and the garlic in the oil over moderately low heat, stirring, until they are softened, add the rice, stirring until each grain is coated with oil, and stir in the tomatoes.
2. Add the white wine and cook until liquid is absorbed, stirring constantly.
3. Add 1/2 cup of the simmering liquid is absorbed. Continue adding the liquid, 1/2 cup at a time, stirring constantly and letting each portion be absorbed adding the next, until the rice is tender but still al dente. (The rice should take about 17 minutes to become al dente.)
4. Stir in the Parmesan and salt and pepper to taste and sprinkle the risotto with the basil.