Risotto Sauvignon

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READY IN: 55mins

Ingredients Nutrition


  1. Heat the butter and olive oil together in a large saucepan over low heat.
  2. When the butter is melted, add the onion and garlic, and sauté until transparent, 7-8 minutes.
  3. Add the rice, and stir with a wooden spoon until each grain begins to turn a milky white, about 2 minutes.
  4. Add the wine, and continue to stir until it is completely absorbed by the rice.
  5. Keeping the stock hot over low heat, add the stock, ½ cup at a time, stirring after each addition until nearly all the liquid is absorbed.
  6. Continue to add stock and stir until the rice is tender but not mushy, a total of 18-20 minutes.
  7. Stir in the tomatoes and cheese, taste again, and season with salt, pepper, and if you like, more cheese.
  8. Serve immediately.

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