4 tablespoons unsalted butter

2 tablespoons olive oil

1/2 large yellow onion, diced

3 cloves garlic, minced

2 cups Arborio rice, uncooked

8 sun-dried tomatoes packed in oil, drained and minced

1 cup dry white wine (I used Pinot Grigio)

6-8 cups low-sodium chicken broth

1 1/2 cup finely shredded parmesan cheese

1/4 cup heavy cream

Salt and pepper, to taste

Fresh basil for garnish


In a large saucepan, heat up broth. Keep warmed on low heat throughout entire cooking process. 


In a large saute pan, heat butter and olive oil over medium heat. Add onion and garlic, and cook for 3 minutes. Add in dry Arborio rice. Stir to coat rice thoroughly, and cook for 3 minutes. 


Turn heat to medium-low and pour in wine. Cook for a couple minutes until the wine is mostly absorbed. Add in sun-dried tomatoes and stir. 


Begin adding the broth 1 cup at a time, stirring continuously, allowing the rice to absorb each cup before adding the next. Repeat until the rice is creamy and fully cooked. It should still have a bit of a bite to it and not be mushy - this takes about 6-8 cups of wine, and roughly 20-25 minutes. 


Remove from heat, and stir in parmesan and heavy cream. Salt and pepper to taste, and garnish with basil. Serve immediately. 


Printed from A Bitchin' Kitchen

Recipe adapted from The Pioneer Woman