This recipe comes from the grandmother of Mike Thompson, the U.S. congressman who represents the California counties of Napa, Sonoma, Lake, Del Norte, Humboldt, and Mendocino—wine country. Home to many Italian immigrants, the region inspires this red wine and sun-dried tomato risotto. The grandmotherly way to prepare it is, of course, to use a ladle rather than a measuring cup to add stock.

　　

Ingredients

serves 4

　　3 tablespoons unsalted butter

　　1 tablespoon olive oil

　　1/2 yellow onion, diced

　　3 cloves garlic, crushed

　　1 1/2 cups Arborio rice

　　1 cup red wine

　　5 to 6 cups chicken stock (page 91)

　　1/4 cup sun-dried tomatoes packed in oil, drained and minced

　　About 1/2 cup grated Parmigiano-Reggiano cheese

　　Salt and freshly ground black pepper

　　

Step 1

Place a large sauté pan over medium-high heat and add the butter and olive oil. Add the onion and sauté for about 7 minutes, until translucent. Add the garlic and rice and sauté for 5 minutes, until the rice is slightly translucent.

　　

Step 2

Transfer the contents of the pan to the slow cooker and add the wine, stock, and sun-dried tomatoes. Cover and cook on high for about 2 hours, until the rice is tender and the liquid has been absorbed. Just before serving, stir in the cheese and season with salt and pepper to taste.

　　Cooks' Note

　　Suggested Beverage: Since you already have a bottle of red wine open to prepare this unusual risotto, it’s a natural pairing. I suggest a Napa Cab.

　　The Gourmet Slow Cooker: Volume II