FRENCH ONION RISOTTO

FRENCH ONION RISOTTO image

Yield 6-8

Number Of Ingredients 10

6-8 c. beef broth(or a combo of 4-5c. beef, 2-3 c. onion broth)
½ c. grated Fontina
¼ c. grated Gruyere
2/3 c. diced yellow onion
1 c. Riesling (or other semi sweet white wine, dry will even work in a pinch)
1 garlic clove, minced
2 c. Arborio rice
3 T. Olive Oil
1 T. butter
Grated Fontina/Gruyere for topping

Steps:

In a medium pot heat beef broth(or beef/onion broth combo) over medium-low heat. Place medium heavy duty saucepan over medium heat. Melt olive oil and butter in saucepan. Reduce heat if this mixture bubbles rapidly. Add onion and garlic stirring once a minute (preferably with a wooden spoon) for a few minutes, or until golden brown. Add Arborio rice to pan, stir gently to coat rice. Add wine and stir until wine is completely absorbed, about 2 minutes. Now it's time to add the broth in ½ cup increments. Stir after each addition every 30 seconds adding broth once the last addition is completely absorbed. At any point if the broth is getting absorbed too quickly, or the rice is sticking to the pan, lower or adjust the heat. Keep adding broth and stirring after each addition until there is only ½ cup of broth left. At this point add he grated cheeses and stir until combined. Add last ½ cup of broth, stir into risotto. Taste to check texture. At this point the risotto should have the consistency of a lighter sticky rice. If not, add broth/water and stir over medium heat until the desired consistency is reached. Remove from heat. Divide into 6-8 bowls, top with grated cheese of your choice and serve.