French Onion & Mushroom Risotto

FRENCH ONION
& MUSHROOM RISOTTO 

Happy Thursday! Do you like risotto?

Thought I would get straight to the point, ha!

I am currently writing to you from my cozy tufted tan sectional couch in my living room. I can’t even believe it but Jared has got me binge watching Son’s of Anarchy with him on Netflix. The mom (Peggy) from ‘Married with Children’ is one of the main characters and I just love that lady and everything she touches.

Never in a million years would I thought I would be watching this. It’s like trying on that unexpected dress that you never thought you would like OR buy.

Looks like I have done both.

Tonight we both got home from work and I made risotto! We are curled up with throw blankets and my new $7 amber & vanilla scented candle that I got from home goods. So. Stinkin. Cozy. Just add risotto and we were set. 

If you are new to risotto, it’s pretty much like the fanciest rice pilaf you could have. But it isn’t difficult or tricky to make. The richness and creaminess shines further through than any rice you will create. During these fall months the flavor of “french onion soup” is one of my ultimate favs! I wanted this risotto to take on the same flavor combo and cheesiness.

While gathering your ingredients be sure to find a rich flavored vegetable or beef broth and a good quality gruyere or parmesan cheese. Also, I know many people use a regular small sauce pan that you would boil normal rice in. However, I used a large skillet / braising pan which allowed my arborio rice to cook more evenly and achieve that extra creamy texture that makes risotto, risotto. Give it a try, change up some of the herbs if you like or maybe a different cheese. Risotto is a fabulous foundation for your favorite flavors, french onion just happened to be my craving 😉

FRENCH ONION
& MUSHROOM RISOTTO 

2 Cups of arborio rice
4 Cups of good beef or vegetable broth
1/2 Cup of dry white wine
3 Tablespoons of olive oil
2 Teaspoons of sugar
2 Tablespoons of unsalted butter
1 Large yellow onion, thinly sliced
2 Cups / 1 Pint of sliced mushrooms
3 Garlic cloves, minced
2 Tablespoons of fresh rosemary, minced
1 Cup of parmesan or gruyere cheese
Salt & pepper to season and taste

In a large lidded skillet or braising pan heat 3 tbs of olive oil on medium-low heat. Add sliced onions, 1/2 tsp of salt & pepper and cook slow for 30-45 minutes. Onions will turn transluscent and then begin to caramelize. *Note this is a slow process, give your onions time to caramelize or they will burn. Half way through cooking, add sugar to help aid the caramelizing process. In a separate saute pan melt butter, add mushrooms and cook for 7-10 minutes or until mushrooms have browned.

Add arborio rice to onions and brown for 1 minute. Add white wine, broth, rosemary, garlic, and 1/2 teaspoon of salt and 1/4 pepper. Cook uncovered for 15 minutes and stir 2-3 times. The last five minutes cook with lid on. Most liquid will be evaporated. Fluff risotto with a fork and add cheese and mushrooms. Top with rosemary sprigs or micro greens. 
 

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