Gruyere and Caramelized Onion Risotto

Gruyere and Caramelized Onion Risotto
Overall, a dish to repeat, with a little less of the gruyere next time.
Gruyere and Caramelized Onion Risotto
 
5 Cups Chicken Broth
2  Tablespoons Butter
1/2 Cup chopped leeks
1 1/2 Cups arborio rice
1/2 Cup dry white wine (I used Pinot Grigio)
1/2 Cup grated Gruyere cheese
1/2 Cup caramelized onions
Finely grated Parmesan cheese to finish
Heat the chicken broth in a saucepan over high heat, then reduce to a gentle simmer.
Place the butter in a pan over medium-high heat to melt.  Meanwhile, heat the onions over medium heat, and once hot turn down to low just to keep it warm.
Once the butter is melted, add the chopped leeks and cook for 3 minutes or so (don’t let them brown too much) then add the rice.  Toast the rice, stirring constantly, for appx 2 minutes, until you can smell the toasty flavor.  Add the wine and stir until all the wine is absorbed into the rice.  You may want to lower the heat to medium at this point.
Now  add the chicken broth, one cup at a time.  Stir after each addition until all the liquid is absorbed before adding the next cup.  At 4 cups, start tasting the rice.  If it is still too firm for your taste, keep adding the broth a little bit at a time until the firmness of the rice is as you wish.  I used five cups total, and it took me around 25 minutes to get all the liquid absorbed.
Add the Gruyere, and stir until it is all melted then stir in the onions.  Serve topped with a touch of the parmesan cheese.


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