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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 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. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
butter	3	tablespoons	unsalted	256.5	11.7855	8.0145	21.6
olive oil	1	tablespoon		119.34	0.0	0.0	13.5
yellow onion	1/2		diced	32.0	7.472	0.88	0.08
garlic	3	cloves	crushed	13.41	2.9754	0.5724	0.045
arborio rice	1 1/2	1/2		-	-	-	-
cabernet sauvignon wine	1	cup		-	-	-	-
chicken stock	5 -6	cups		0.0	0.0	0.0	0.0
sun tomato oil	1/4	cup	sun-dried drained minced packed	-	-	-	-
parmigiano reggiano cheese	1	cup	grated	-	-	-	-
kosher salt				-	-	-	-
black pepper				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.