This is one of my favorite sides – especially as the cooler temperatures find the season. My first introduction to this recipe was at Nashville’s Sunset Grill. They served it with a perfectly seasoned thick pork chop and a side of homemade applesauce. It became my go-to meal. After several times of perfecting the risotto, I began adding a few “extras” and, I have to say, the caramelized onions are my favorite. They absolutely melt right into the decadent mixture. I have a feeling if you try this recipe, it will be your favorite, too. Enjoy!
- 1 tablespoon butter
- 1 tablespoon olive oil
- 2 finely sliced sweet onions
- 1½ cups risotto rice
- ½ cup white wine
- 3 cups chicken stock
- 1 cup chopped Cheddar cheese
- Salt and pepper to taste
- 2 tablespoons chopped fresh chives or parsley
Melt the butter and oil in a medium-sized pan and cook the sliced sweet onions until they have softened. Add a sprinkle of sugar to complete the caramelization.
Add the risotto rice and keep stirring to toast. Careful not to burn. Turn up the heat and add the wine, stirring until the wine is absorbed.
Begin ladling in the chicken stock, letting each ladleful become absorbed as you stir, before adding the next one.
Stir and ladle until the rice is al dente, about 12-15 minutes, then add the cheese, stirring it into the rice until it melts. Add S&P to taste.
Take the pan straight off the heat, still stirring, and spoon the risotto into a dish, sprinkling with some of the chopped parsley.
Note: To add a little color, feel free to add frozen peas (add a tad bit more salt) or fresh mushrooms for more flavor. Enjoy!