Cabernet Risotto

• 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 carnaroli rice
• 1 cup cabernet sauvignon wine
• 5 -6 cups chicken stock, hot
• 1/4 cup sun-dried tomato packed in oil, drained and minced
• 1 cup grated parmigiano-reggiano cheese, more to taste (4 ounces)
• kosher salt
• fresh black pepper

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 saute 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, 1/2 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.

unsalted butter, olive oil, yellow onion, garlic, arborio rice, cabernet sauvignon wine, chicken stock, tomato, cheese, kosher salt, fresh black pepper

Taken from www.food.com/recipe/cabernet-risotto-51952 (may not work)