Chop up the garlic and onion (or shallots). You chop them up as fine or as coarse as you like. It will work just fine any way that you want. Put a pot or a saucepan on at medium high and at this point you would normally add some olive oil from your pantry, but, you have that rich red olive oil that the sun dried tomatoes came packed in! So let's eyeball a couple of tablespoons of that oil into the pan.

Put the onion in and add a pinch each of salt, black pepper and red pepper flakes. Stir it all together and cook until the onion just begins to get translucent. Then add the garlic and stir it together.

Cook it just about 1/2 minute more. Then add the rice. Mix it up real well being sure to get all the rice coated with oil. Next comes the wine. Red wine this time.

Sir it all up and let it come to a rapid simmer. Lower the heat just enough to maintain the simmer. Stir a few times as the wine reduces and is absorbed by the rice. When the top of the wine is even with the top of the rice add about a cup of the chicken broth and the sun dried tomatoes. Mix it all together and stir regularly as it cooks being sure to scrape the bottom of the pot so the rice doesn't stick. When the broth and the top of the rice are even add 1/2 cup of broth. Add more broth in 1/2 cup doses when the broth from the previous dose has been absorbed so that the top of the liquid and the top of the rice are even. Keep it up until the rice is done. Test the rice by nibbling on a few grains. Soft on the outside and just firm enough to be called slightly chewy in the middle is what you are after.

When it is done the way that YOU want it lower the heat to medium and add the butter and the grated parmesan. If you are going to include some veggies like we did, now's the time. Mix it all together until the cheese has melted and the veggies are warm to the touch. If you didn't add any veggies then as soon as the cheese is blended in it is ready to go.

It can be served hot or at room temperature. I hope that you enjoy your Sun Dried Tomato Risotto. I'll bet that you do. Knowing that you didn't put the whole bottle of red in the risotto finish it off with the meal. Bon Appetite!