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Cabernet Risotto




Source of Recipe


billk54


List of Ingredients




3 Tablespoons unsalted butter
1 Tablespoon olive oil
1/2 yellow onion, diced
3 garlic cloves, crushed
1-1/2 cups Arborio or Carnaroli rice
1 cup cabernet sauvignon
5 to 6 cups chicken stock, hot
1/4 cup dried tomatoes packed in oil, drained and minced
1 cup (4 ounces) grated Parmigiano-Reggiano, or more to taste
Kosher salt
Black pepper in a mill


Recipe



Heat the butter and olive oil together in a large saucepan over low heat. When the butter is melted, add the onion and garlic, and saute until transparent, 7 to 8 minutes. Add the rice and stir with a wooden spoon until each grain begins to turn a milky white, about 2 minutes. Add the wine and continue to stir until it is completely absorbed by the rice. 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. Continue to add stock and stir until the rice is tender but not mushy, a total of 18 to 20 minutes. Stir in the tomatoes and cheese, taste again, and season with salt, pepper, and if you like, more cheese. Serve immediately.