Risotto Sauvignon

• Ready In: 55 mins
• Serves: 6

Ingredients

• 3  tablespoons unsalted butter
• 1  tablespoon olive oil
• 1⁄2 yellow onion, diced
• 3  cloves garlic, crushed
• 1 1⁄2 cups arborio rice or 1 1⁄2 cups rice
• 8  fluid ounces  cabernet sauvignon wine
• 40 -48  fluid ounces low sodium chicken broth, hot
• 1⁄4 cup sun-dried tomato packed in oil, drained and minced
• 1⁄4 lb  grated parmigiano-reggiano cheese, more to taste
•  kosher salt
•  fresh ground black pepper

Directions

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.