risotto-with-sun-dried-tomatoes-and-m.json

{
    "directions": [
        "In a large saucepan, bring the vegetable stock to a simmer. While the stock is heating, drain the sun-dried tomatoes and reserve the oil. Chop the tomatoes coarsely and set them aside.",
        "In a large frying pan, warm 2 tablespoons of oil from the tomatoes, add onion and saute until translucent; about 6 minutes.",
        "Add rice to the frying pan and stir until white spots appear in the center of the grains; about 1 minute. Spoon a ladleful of vegetable stock into the frying pan and cook the mixture on low until all the stock is absorbed; about 2 minutes. Continue adding the stock, a ladleful at a time until the rice is tender and the mixture is creamy, approximately 20 to 25 minutes.",
        "Add the mozzarella cheese, Parmesan cheese, sun-dried tomatoes, 2 tablespoons of the remaining oil from the tomatoes, chopped basil, and salt and pepper. Mix well and serve."
    ],
    "ingredients": [
        "5 1/2 cups vegetable stock",
        "1/3 cup oil-packed sun-dried tomatoes",
        "1 onion, chopped",
        "2 cups Arborio rice",
        "1 cup shredded mozzarella cheese",
        "1 cup grated Parmesan cheese",
        "1/4 cup chopped fresh basil",
        "salt and pepper to taste"
    ],
    "language": "en-US",
    "source": "allrecipes.com",
    "tags": [],
    "title": "Risotto with Sun-Dried Tomatoes and Mozzarella",
    "url": "http://allrecipes.com/recipe/16649/risotto-with-sun-dried-tomatoes-and-m/"
}