📖 Instructions

1. Gather your ingredients: You'll need Arborio rice, vegetable broth (or chicken broth if you prefer), sun-dried tomatoes (oil-packed, drained), pesto (homemade or store-bought), Parmesan cheese, olive oil, onion, garlic, dry white wine (optional, but adds a lovely depth of flavor), butter, salt, and freshly ground black pepper. Having everything prepped and measured makes the cooking process much smoother.
2. Sauté the aromatics: In a large, heavy-bottomed pot or Dutch oven, heat the olive oil over medium heat. Add the finely chopped onion and cook until softened and translucent, about 5 minutes. Add the minced garlic and cook for another minute until fragrant, being careful not to burn it. Burnt garlic is NOT your friend.
3. Toast the rice: Add the Arborio rice to the pot and stir continuously for 2-3 minutes, until each grain is lightly toasted and translucent around the edges. This step is crucial; it helps to develop the rice's nutty flavor and prevents it from becoming mushy.
4. Deglaze (optional): If using white wine, pour it into the pot and stir until it's completely absorbed. This adds a lovely layer of acidity and complexity to the risotto. If you skip the wine, don't worry – the risotto will still be delicious!
5. Add broth, one ladle at a time: Begin adding the warm vegetable broth, one ladleful at a time, stirring constantly. Allow each ladleful of broth to be fully absorbed before adding the next. This process takes about 20-25 minutes.
6. Stir, stir, stir: The key to perfect risotto is constant stirring. This releases the starches in the rice, creating a creamy texture. Don't wander off and leave it unattended! Think of it as a culinary arm workout.
7. Incorporate the sun-dried tomatoes: After about 15 minutes of adding broth, stir in the drained sun-dried tomatoes. This adds a burst of tangy sweetness to the risotto.
8. Check for doneness: The risotto is done when the rice is creamy but still has a slight bite to it (al dente). Taste and adjust seasoning with salt and pepper as needed. Be generous with the pepper!
9. Stir in pesto and Parmesan: Remove the pot from the heat and stir in the pesto and grated Parmesan cheese. The heat of the risotto will melt the cheese and release the pesto's aromatic oils, creating a beautiful, fragrant sauce.
10. Add butter and stir. Stir in butter to make the risotto even richer.
11. Serve immediately: Risotto is best served immediately, while it's still warm and creamy. Garnish with extra Parmesan cheese and a sprig of fresh basil, if desired. Enjoy every spoonful!