January 6, 2010 in sides
This risotto is my go to for night’s when Spencer’s either gone or not eating with us. It’s so creamy and the onions get so sweet. I’m definitely not an onion fan but I love them in this.
My number 1 risotto tip: don’t be scared of the risotto. I know the Food Network hosts make it sound like some time consuming, tricky thing but it’s not. I made this recipe for the first time while I was also pan-frying some chicken, prepping asparagus, AND talking on the phone with my mom. So it’s really not all that difficult. Just don’t let the liquid get too low and stir it every couple minutes.
Thyme is awesome in this but I was all out, so if you want to use it I would stir it in when the rice is close to being cooked.
Caramelized Onion Risotto
1 tablespoon olive oil
1 large onion, sliced thinly
1 1/2 cups Arborio (risotto) rice
1/2 cup white wine
7 cups chicken broth, heated
salt and pepper to taste
fresh herbs (optional)
Heat olive oil over medium heat. Add onion and cook for 15 to 20 minutes until onion is soft and caramelized. Add rice and stir to combine. Let cook for another minute. Add white wine and let reduce almost all of the way. Reduce heat to medium low. Begin adding chicken broth a cup at a time. Add more broth as each cup is absorbed. Continue until rice is al dente (you might not use all 7 cups). Season with salt, pepper, and any herbs.