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Sun-Dried Tomato and Olive Risotto (recipe taken from From the Earth to the Table by John Ash) serves 6
5 tablespoons extra-virgin olive oil 1 cup finely minced yellow onion 1 tbsp minced garlic 1 1/2 cups Arborio rice 1 cup dry white wine 5-6 cups rich chicken or vegetable stock, heated 3/4 cup peeled, seeded, and diced plum tomatoes 1/3 cup slivered oil packed sun-dried tomatoes, drained	1/4 cup chopped Nicoise or other oil-cured olives 1 tbsp drained small capers 1/3 cup loosely packed mint leaves, chopped 2 tbsps chopped fresh parsley 1 cup freshly grated Parmesan cheese garnish with mint sprigs
In a large saucepan over medium heat, heat the olive oil and saute the onions and garlic until soft but not brown. Add the rice and saute until it is translucent, about 3 minutes. Add the wine and cook, stirring constantly, until the liquid is absorbed. Add the hot stock in 1/2-cup increments, stirring until the liquid is almost absorbed. After the last increment of stock has been absorbed and the risotto is creamy but not overcooked, add the fresh tomatoes, sun-dried tomatoes, olives and capers. Finish by adding the mint, parsley, and Parmesan. Spoon into warm bowls and garnish with mint sprigs.
serve with Lailey Vineyard 2000 Cabernet Sauvignon (the mint in the dish is important when paired with Cabernet, which often has a minty characteristic of its own)
www.laileyvineyard.com