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.

INGREDIENTS:

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

DIRECTIONS:

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.