Monday, September 23, 2013

Recipe #238: Caramelized Onion and Brie Risotto

This recipe was exactly what I was looking for to use up a bunch of random things I had left in the pantry and fridge.  Risotto is fun to make, and this turned out hearty and flavorful.  Next time I think I will use more cheese, but this one is great as-is.  It takes on the color of the onions.


4 tsp olive oil
2 small onions, sliced
1 cup arborio rice
1/2 cup white wine (I had a Riesling)
3 3/4 cup low sodium chicken broth
1/4 cup freshly grated parmesan cheese
1/4 lb cubed brie
1/2 tsp pepper


Heat oil in a saucepan over medium heat.  Add onions and saute, stirring often, until a deep caramel color, about 15 minutes.  Add the rice, stirring to coat in oil until toasted, about 2 minutes.

Add wine and stir until almost fully absorbed.  Then add chicken broth one cup at a time.  Stir often to prevent burning and sticking until broth is almost fully absorbed before adding another cup.

Cook until rice is creamy and stir in cheese and pepper.  Heat through.

No comments:

Post a Comment