Sweet Onion Risotto

Name: Sweet Onion Risotto
Ingredients: 3 large sweet onions, chopped; 3 tablespoons olive oil, divided; 2 garlic cloves, pressed; 1 (16-ounce) package Arborio rice; 8 cups warm chicken broth; 1 cup dry white wine; 1/2 cup shredded Parmesan cheese; 2 tablespoons butter or margarine; 1 teaspoon salt

9 ingredients

4 steps

Ingredients

3 large sweet onions, chopped
3 tablespoons olive oil, divided
2 garlic cloves, pressed
1 (16-ounce) package Arborio rice
8 cups warm chicken broth
1 cup dry white wine
1/2 cup shredded Parmesan cheese
2 tablespoons butter or margarine
1 teaspoon salt

Directions

1

Cook onions in 2 tablespoons hot oil in a Dutch oven over medium heat, stirring occasionally, 30 to 35 minutes or until caramelized. Remove from pan, and set aside.
2

Heat remaining 1 tablespoon oil in Dutch oven; add garlic, and saute 2 minutes. Add rice; cook, stirring constantly, 2 minutes.
3

Reduce heat to medium; add 1 cup chicken broth. Cook, stirring often, until liquid is absorbed. Repeat procedure with remaining chicken broth, 1 cup at a time. (This takes about 30 minutes.) Stir in onions.
4

Add wine; cook, stirring gently, until liquid is absorbed. Stir in cheese, butter, and salt. Serve immediately.