Ingredients:
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
Directions:
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.
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