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Prep Time: 10 Minutes Cook Time: 35 Minutes |
Ready In: 45 Minutes Servings: 4 |
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He strongly recommends that the red wine be cabernet sauvignon, but he says you can substitute a good zinfandel, if you insist. 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 |
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 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.
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