Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   4 1/2  cups          chicken broth or stock
     1/4  cup           sun-dried tomatoes
                        -- marinated in olive
                        -- oil
   4      tablespoons   butter
                        garlic cloves -- minced
     1/4  cup           parmesan cheese -- grated
     1/4  cup           shallot -- minced
     1/4  cup           parsley; fresh -- chopped
   1 1/2  cups          arborio rice
                        salt
     1/4  cup           white wine -- dry
                        pepper

Preparation:

Heat the broth and maintain at a simmer. In another saucepan, melt 2 Tbl of the butter. Add the garlic and shallots and sauté‚until limp, about 2 minutes. Add the rice and stir to coat with the butter. Add the wine and cook, stirring occasionally, until the wine is absorbed. 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. When the broth is all absorbed, stir in the remaining 2 Tbl butter. Then stir in the tomatoes, cheese, and parsley. Season with salt and pepper. Serve at once. Another recipe by Andrea Chesman; author of Sun-Dried Tomatoes!