INGREDIENTS

1. 4 1/2cupschicken brothor chicken stock
2. 4tablespoonsbutter
3. 2garlic cloves, minced(or to taste)
4. 1/4cupshallots, minced
5. 1 1/2cupsarborio rice
6. 1/4cupdry white wine
7. 1/4cupsun-dried tomatoes packed in oil, thinly sliced
8. 1/4cupparmesan cheese, grated
9. 1/4cupfresh parsley, chopped
10. salt and pepper, to taste

DIRECTIONS

1. Heat the broth and maintain at a simmer.
2. In another saucepan, melt 2 tablespoons of the butter.Add the garlic and shallots and saute until limp, about 2 minutes.
3. Add the rice and stir to coat with the butter.Add the wine and cook, stirring occasionally, until the wine is absorbed.
4. Add 1/4 cup of the broth and cook over medium heat until the broth is absorbed.Continue to cook and add 1/4 cup of the broth at a time, stirring occasionally, until all the broth has been absorbed.
5. When the broth is all absorbed, stir in the remaining 2 tablespoons butter. Then stir in the tomatoes, cheese, and parsley. Season with salt and pepper.
6. Serve at once.