THE FLAVORS YOU LOVE IN A WARM AND COMFORTING BOWL OF FRENCH ONION SOUP, BUT REIMAGINED IN VELVETY, CREAMY BOWL OF RISOTTO.
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Yield
3 people
Type
main course
Time
1 hr 10 min
Level
intermediate
THE MOST TIME-CONSUMING PART, BUT YOU CAN'T HAVE FRENCH ONION WITHOUT THE ONIONS. COOK THE ONIONS UNDISTURBED FOR APPROX. 35-40 MINUTES (ONLY MIXING EVERY 6-7 MINUTES). PLACE ON THE SIDE OR IN THE FRIDGE IF YOU ARE MAKING THE RISOTTO ANOTHER DAY
COOK THE GARLIC + THYME. ADD THE RICE AND TOAST FOR APPROX 5 MINUTES.
DEGLAZE THE PAN WITH WINE AND COOK FOR 2-3 MINUTES. ADD THE ONIONS.
ADD THE THE BROTH JUST ENOUGH TO COVER THE RICE. GIVE THE RICE A FEW MIXES BUT THERE IS NO NEED TO CONSTANT MIX. KEEP ADDING BROTH THROUGHOUT THE COOKING PROCESS SLOWLY UNTIL ALL OF IT IS GONE.
TASTE THE RISOTTO; IT SHOULD BE AL DENTE BUT NOT HARD. IF IT IS STILL HARD, ADD ADDITIONAL BROTH UNTIL IT IS FULLY COOKED.