When I went through my risotto
While I thoroughly enjoyed my risotto obsession this winter, my brain is on to the next thing - making a much healthier risotto. I'll be sure to share once it's perfected.
French Onion Risotto
·1½ cups Arborio rice
·3½ cups homemade beef broth (for optimal flavor use broth from Crockpot Caramelized Onions)
·1½ cups water
·2 cups of caramelized onions (prepared in advance from my Crockpot Caramelized Onions recipe)
·3 TBS butter
·1½ tsp each – salt, pepper, onion powder, garlic powder
·¼ cup port wine
·½ cups grated provolone or gruyere cheese
Preheat oven to 350˚. Place the rice, 2½ cups of beef broth, and water in a Dutch oven. Cover and bake for 45 minutes, until most of the liquid is absorbed. Remove from the oven and add the remaining beef stock (assure it is warm), caramelized onions, butter, seasonings, port, and cheese. Stir vigorously for 3-4 minutes, until rice is thick and creamy. Taste and adjust any seasonings to taste.
Yield: 6 servings