Sweet Onion Risotto

Inspired by...Cooking Light magazine

I love flipping through cooking magazines in search of new ideas.  Usually I end up dog-earing a few recipes and then forgetting to go back to them...ever.  But I found this idea in a Cooking Light issue from December 2015 and have reused my adaptation of the recipe several times since.  The risotto is an awesome side dish or canvas for topping with saucy meat dishes (like my favorite Peach Whisky BBQ chicken...recipe to come!).  It's almost like a fancy replacement for mashed potatoes or plain rice, but it can also stand alone.  I usually eat the leftovers for lunches throughout the work week.

I like to make really creamy risotto, so it does take a little time and lots of stirring.  To be honest, I'm not sure if risotto is supposed to be quite as creamy as mine turns out...  I've ordered risotto at Italian restaurants that haven't been as creamy, and I'm assuming those chefs are the experts!  But I love how the rice itself can transform into a rich, creamy dish even before adding any cheese.  I think I could probably omit the dairy in this dish and serve it to my dairy-free friends without anyone (even cheese lovers like myself) missing a thing! 

I do have a confession to make...I think I took all of the "Light" modifications out of the magazine's recipe.  The original recipe calls for precooked brown rice and unsalted chicken stock.  Since I wasn't focused on the whole grain ingredient as much as on the general flavor inspiration, I used the more traditional method and Arborio rice.  I also only had regular chicken broth handy the first time I made this and thought the result was well balanced salt-wise.  So I have just stuck with regular chicken broth since then.  However, because the Arborio becomes so creamy as you cook it slowly with the broth, I didn't increase the amount of cheese...which is quite unusual for me! 

​When I make this dish for just myself, I always end up with lots of extras, I've made some crispy risotto cakes from the leftovers.  They make delicious salad toppers for an easy weeknight, semi-healthy meal!  Here's the recipe - Sweet Onion Risotto Cakes.​

Recipe

Makes about 4 servings (or more if used as a side dish or small lunch serving)
Ingredients

• 2 tablespoons olive oil
• 3 cups chopped sweet onion
• 2 tablespoons chopped garlic
• ​1 cup Arborio rice
• 1/2 cup dry white wine (like Pinot Grigio)
• 4 cups chicken broth (Gluten-free if desired)
• 1/2 teaspoon kosher salt
• 1/4-1/2 teaspoon black pepper
• 1/2 cup shredded Gruyere cheese
• Chopped green onions for garnishing (optional)

Directions

1. ​Heat olive oil over medium-low heat in a large saucepan.
2. Add onions and cook until translucent and soft (about 15 minutes).
3. Add garlic and cook until fragrant (about 1-2 minutes).
4. Add rice and toast while stirring for a couple of minutes.  The rice will start to look translucent.
5. Meanwhile, add the chicken broth to a small saucepan to heat over low heat.
6. Add wine to the rice and stir to deglaze the pan.  Cook for 1-2 minutes.
7. Add warm chicken broth one ladleful at a time.  Cook and stir often after each addition until the liquid is mostly absorbed.  Then add another ladleful.  Continue this process until all of the liquid is incorporated, or until the rice has softened (you'll have to do some taste-testing toward the end).  This part of the recipe usually takes me about 30 minutes.
8. Add cheese and stir until melted.
9. Add salt and pepper to taste.
10. Serve warm and topped with green onions for garnish if desired.