French Onion Risotto

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You heard me.  Just when we thought risotto couldn't get any better.  

Serves 2 huge portions or 3 normal portions.

French Onion Risotto

6 cups beef stock

2 bay leaves

4 springs thyme

1/2 teaspoon black peppercorns

1 yellow onion, sliced

splash olive oil

1 tablespoon butter

1 cup aborio rice

1/2 cup white wine

1/2 cup grated gruyere cheese

Heat stock, bay, 2 thyme sprigs, a couple slices of onion and peppercorns.  Keep warm without boiling or simmering. 

Add onion slices and 2 thyme sprigs to a saucepan over medium heat.  Stirring every minute or so, cook for 20 minutes.  Add a splash of olive oil, reduce heat,  cover and cook 20 minutes more.  Remove thyme sprigs.  

Strain stock.  

In a saucepan, over medium heat, melt butter in splash of olive oil.  Add aborio rice, stir to coat, cook 1 minute.  Add white with, cook and stir until evaporated.  Spoon stock, half a cup at a time, into rice, stirring until absorbed into rice.  Repeat until almost all stock is gone and rice is tender, about 15 to 20 minutes.  Stir in caramelized onions and cheese.  Spoon onto dinner plates, garnish with a pinch of onions, cheese and stock.