4 Tablespoons butter
2 Tablespoons olive oil
½ whole large yellow onion, diced
3 cloves garlic, minced
2 cups Arborio rice, uncooked
8 whole sundried tomatoes packed in oil, drained and minced
8 cups low sodium chicken broth
1 cup parmesan, freshly grated
¼ cups heavy whipping cream
Heat broth in a saucepan. Set aside.
Heat butter and olive oil in a large pot 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 one cup of chicken broth. Stir and cook over medium-low heat until most of the liquid is absorbed. Add in minced sundried tomatoes and stir.
Continue 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.