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A delicious main or side dish, peppered with minced sundried tomatoes and finished off with Parmesan and cream. Delicious!
Heat broth (note: it’s important the broth be low sodium) in a saucepan or in a microwave safe pitcher. Set aside.
Heat butter and olive oil in a large pot or dutch oven over medium heat. Add onions and garlic and cook for 3 to 4 minutes.
Add dry rice. Stir to coat and cook for 3 minutes, stirring gently.
Pour in wine. Stir and cook over medium-low heat until most of the liquid is absorbed. Add in minced sundried tomatoes and stir.
Then begin adding broth, one cup at a time, stirring gently while the rice absorbs the liquid each time. Repeat this until the rice is done—it usually takes between 6 and 8 cups of broth. The rice should have a slight bite to it, but not be crunchy at all.
Remove from heat, then stir in Parmesan and heavy cream. Adjust salt and pepper to taste. Serve as a main dish with a salad, or as a side dish with steak, chicken, or fish. Delicious!