Sun-Dried Tomato Risotto

• 3 tablespoons unsalted butter
• 1 tablespoon olive oil
• 1/2 yellow onion, diced
• 3 cloves garlic, crushed
• 1 1/2 cups Arborio rice
• 1 cup red wine
• 5 to 6 cups chicken stock (page 91)
• 1/4 cup sun-dried tomatoes packed in oil, drained and minced
• About 1/2 cup grated Parmigiano-Reggiano cheese
• Salt and freshly ground black pepper

1. Place a large saute pan over medium-high heat and add the butter and olive oil.
2. Add the onion and saute for about 7 minutes, until translucent.
3. Add the garlic and rice and saute for 5 minutes, until the rice is slightly translucent.
4. Transfer the contents of the pan to the slow cooker and add the wine, stock, and sun-dried tomatoes.
5. Cover and cook on high for about 2 hours, until the rice is tender and the liquid has been absorbed.
6. Just before serving, stir in the cheese and season with salt and pepper to taste.

unsalted butter, olive oil, yellow onion, garlic, arborio rice, red wine, chicken stock, tomatoes, cheese, salt

Taken from www.epicurious.com/recipes/food/views/sun-dried-tomato-risotto-380258 (may not work)