Heirloom Tomato Risotto

2 T unsalted butter
2 T olive oil
1 yellow onion, diced
2 C Arborio rice
2 cloves garlic, minced
1/3 C Lambert Bridge Sauvignon Blanc
3-4 C chicken or vegetable stock, kept hot on the stove
4 medium-large heirloom tomatoes, diced
salt & pepper to taste
1 T balsamic vinegar
1/3 C basil, chiffonade
½ C dry jack cheese, grated

In a large heavy bottom skillet, heat butter and olive oil. Add onions and sauté until translucent, 6 to 8 minutes. Stir in rice and garlic, cooking until kernels start to turn golden brown. Deglaze with wine and allow liquid to almost evaporate. Add about 1½ cups of hot stock, stirring until almost completely absorbed. Continue until stock is gone and rice is al dente. The whole process should take about 16 to 20 minutes. Season with salt and pepper and add balsamic vinegar. At the last minute stir in tomatoes, most of the basil and half of the dry jack. Place risotto on a platter and top with the remaining cheese and basil. Serves 4

Pairs well with Lambert Bridge Sauvignon Blanc or Viognier

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