1. Simmer stock and keep it side. 2. In a large heavy pan, melt the butter & oil, cook garlic and onion for about 2-3 minutes, or until onion become soft and clear. 3. Add the rice and sauté it too until it becomes translucent (this will take 7-10 minutes), stirring constantly to keep it from sticking. 4. Deglaze with the red wine, and once the wine has evaporated completely, add tomato and a ladle of simmering broth and pour 1 cup stock. Add rest of the ingredients except blue cheese. 5. Stir stock in the next before all the liquid is absorbed. 6. Continue cooking, stirring and adding broth as the rice absorbs it, until the rice barely reaches the al dente stage. 7. Add blue cheese and stir well. ---------------------------------------------------------------------------
Nutrition
Ingredients
