Sun Dried Tomato and Rosemary Risotto

by Katie of:

2 T. olive oil
2 T. butter
1 clove garlic, minced
2 T. onions, minced fine
1 c. arborio rice
1 c. dry white wine
3 c. chicken stock or broth
2/3 c. parmesan cheese grated
3 T. sun dried tomatoes
1 T. rosemary

In saucepan, bring chicken stock or broth to low simmer then turn to low to keep warm.  Melt butter and olive oil together.  Add onion, garlic and arborio rice.  Saute 3-4 minutes over medium-low heat or just until rice begins to brown. Add white wine and simmer until almost all the way absorbed into rice.  Add one-half cup of chicken stock until absorbed then add another, continuing to do so until only 1 or 2 are left.  Taste test rice to see how it feels.  Should be soft but not mushy with just a tad of a "bite" to it (al dente). If it's not there yet, add more stock and continue testing after each ladle.  Chop up sun dried tomatoes and rosemary and add into the finished risotto with parmesan cheese.  Stir to melt cheese and mix all well.  Serve immediately.