I can’t remember the last time it was that I made risotto but I’ve been craving it something fierce since early fall. It’s not that risotto is hard to make and I certainly don’t mind pulling up a counter stool to the stove to stir for 30 minutes. So why I don’t make it more often is beyond me because I looove it so. Creamy rice that is just tender to the tooth – it’s a perfect meal! But when you add caramelized onions, fresh thyme, and a big handful of Parmesan cheese? Holy heck. I served this as a side dish with some roast chicken and braised Brussels sprouts one Sunday night a few weeks ago but it would be just as amazing served as a meatless main dish – either by itself or perhaps with some roasted shrimp.
This is by no means a quick meal (risotto never is) but it's definitely a satisfying one, especially if you love risotto like I do. While the risotto simmered, I roasted some bone-in chicken breasts and made dijon-braised Brussels sprouts to round out the meal. A perfect Sunday dinner, indeed.
- 1 recipe caramelized onions, cooked in a 3-quart Dutch oven or heavy-bottomed pot
- 4 cups low-sodium chicken broth
- 4 tbsp unsalted butter
- 1 ½ cups arborio rice
- ½ cup dry white wine
- 1 oz Parmigiano-Reggiano, aged Gouda, fontina, or Gruyere cheese, grated (about 1 cup)
- 3 tbsp fresh thyme, minced
- Kosher salt and freshly ground black pepper
- Warm the chicken broth in a small saucepan over medium heat until just steaming; lower the heat to keep the broth warm, but don't allow it to boil.
- Once the onions have cooked, transfer them to a bowl and cover it to keep them warm. Pour ½ cup of the broth into the hot Dutch oven and scrape up the bits from the bottom of the pan. Transfer the liquid and the brown bits back to the small saucepan with the rest of the broth.
- Melt 2 tablespoons butter in the Dutch oven over medium heat. Toss the rice around in the butter, and gently stir it, allowing it to toast and turn translucent around the edges, about one minute.
- Pour in the wine and allow it to absorb into the rice. Ladle in enough broth to just cover the rice, about ½ cup, and simmer, stirring gently, until the rice has absorbed the liquid. This should take a couple of minutes and you'll know when to add more liquid when you pull a wooden spoon across the bottom of the pan and rice separates cleanly, without any broth pooling in the bottom of the pot. Add in another ladle of broth and repeat the process until all of the broth has been added and the rice is creamy. This should take about 25 to 30 minutes. Stir in the remaining butter, cheese, thyme, and most of the onions. Season to taste with salt and pepper. Top the risotto with the remaining onions and serve hot.
adapted from Fine Cooking