Cabernet Risotto - cooking recipe

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 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

Preparation

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, 7-8 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 18-20 minutes.
Stir in the tomatoes and cheese, taste again, and season with salt, pepper, and if you like, more cheese.
Serve immediately.