French Onion Risotto with Roasted Cremini Mushrooms

I don't know about you, but I absolutely love Risotto. It is really very easy to cook - some are intimidated by the slow and constant addition of hot broth, but the creamy, luscious texture and flavor make it so worth it.

This risotto incorporates caramelized onion, oven-roasted cremini mushrooms, garlic, and Parmigiano Reggiano (among other things). It is truly delicious and worthy to stand alone as a meal. As a side, I would pair it with something a little lighter (chicken perhaps). 

I always prep everything before getting started. Wash produce, slice/chop/mince - whatever the case may be. I suggest you try it too, saves time and prevents overcooking since you're not trying to get something chopped up while something else is burning away!

Let's get to it!



What you'll need:
  • 1 medium yellow onion, halved and thinly sliced
  • 2 cloves garlic, minced
  • 3 sprigs thyme, leaves stripped from the stem
  • 6 - 8 oz cremini mushrooms, washed and quartered
  • 2 tsp beef base
  • 3/4 c. Aborio rice
  • 2 oz white wine (something dry, like Pinot Grigio... drink the rest of the bottle, ha ha)
  • 1 oz grated fresh Parmigiano Reggiano cheese
  • 1 oz shredded Gruyere cheese
  • Olive oil
  • Salt
  • Pepper
  • Cooking spray
What you'll do:
  • Preheat oven to 425 F.
  • Make your broth by bringing a small pot with 4 cups water and 2 tsp beef base to a boil. Once boiling, turn off heat and leave it sitting on the burner.
  • Toss mushrooms with 1 tbsp olive oil, salt & pepper (to taste). Place mushrooms on a baking sheet lined with foil and sprayed with cooking spray. Make sure they're in a single layer. Roast for 8-10 minutes or until caramelized. Remove from oven and place in serving bowl.
  • Heat a larger pot over medium-high heat. Add 2 tsp olive oil.
  • Add onion to pot, cook undisturbed 4 minutes, then stir occasionally another 5 minutes or JUST until the onions caramelize. Move onions to the serving bowl with mushrooms.
  • Using the SAME pot as you cooked the onions in, add 2 more tsp olive oil and return the heat to medium-high.
  • Add garlic, thyme and rice.
  • Stir constantly until the rice is lightly browned. Add wine and cook until absorbed (won't take more than a minute).
  • Add 1 c hot beef broth. Stir constantly until broth is absorbed.
  • Add another 1/2 c broth and stir constantly until nearly all liquid is absorbed. 
  • REPEAT this process until you've used all the broth. 
  • Add rice mixture to serving bowl. 
  • Gently fold in Gruyere and Parmigiano. 
Serve immediately with or without a protein. This is something you'll make again! SO DELISH!


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