French Onion Risotto Recipes

FRENCH ONION RISOTTO

Steps:

• 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.

FRENCH ONION RISOTTO

Steps:

• Make sure all your ingredients are ready before hand-- your rice measured and your stock hot.
• In a pan, melt French Onion Butter over medium heat. Add onion and saute for 3-5 minutes, or until onion is translucent.
• Add rice, and stir in. Toast rice for 60 seconds, then add a few ladles of stock-- just enough to cover the rice. Cook, stirring occasionally, until stock has reduced. Add more stock, again, just enough to cover the rice. Continue this process, stirring frequently, until rice is cooked, about 15 minutes.
• Stir in lemon juice, Parmesan cheese, and fresh herbs. Salt and pepper to taste.
• Serve.

ONE-POT FRENCH ONION FARRO

Steps:

• Set a large pot over low heat. Add the olive oil and the onions. Cook, stirring once every 5 minutes or so to scrape up the brown bits from the bottom, until softened and golden brown, about 40 minutes. If the onions start to burn, lower the heat until they're cooking well but not burning.
• Once the onions are caramelized, add the garlic. Cook, stirring occasionally, for one minute.
• Add the wine, stirring until all of the brown bits are scraped up from the bottom of the pan (deglazing). Add the broth, farro, thyme, Worcestershire sauce, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Stir. Increase heat to medium-high to bring to a boil, then reduce heat to a simmer. Cook uncovered, stirring occasionally, until thickened and the farro is tender, 20-30 minutes. If the liquid cooks off before the farro is cooked through, add more broth, 1/2 cup at a time, until cooked. Stir in or top with parsley if desired.
• While the farro simmers, make the crostini. Set the slices of baguette on a baking sheet. In a small bowl, stir together the olive oil and salt. Using a pastry brush, brush both sides of the bread with the oil. Sprinkle individual crostini with Gruyere cheese, if using. Broil on high until toasted and golden brown, 2-5 minutes (the time really depends on your individual broiler. Watch carefully - they can burn fast!)
• To serve, spoon farro into bowls or onto a plate. Top with crostini.