Cabernet Risotto

Directions

1. 1
   Heat the butter and olive oil together in a large saucepan over low heat.
2. 2
   When the butter is melted, add the onion and garlic, and saute until transparent, 7-8 minutes.
3. 3
   Add the rice, and stir with a wooden spoon until each grain begins to turn a milky white, about 2 minutes.
4. 4
   Add the wine, and continue to stir until it is completely absorbed by the rice.
5. 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. 6
   Continue to add stock and stir until the rice is tender but not mushy, a total of 18-20 minutes.
7. 7
   Stir in the tomatoes and cheese, taste again, and season with salt, pepper, and if you like, more cheese.
8. 8
   Serve immediately.