Caramelized Onion Risotto

Shopping list

  • 2 tablespoons olive oil

  • 4 medium yellow onions

  • 1 1/2 teaspoons Everglades All Purpose Seasoning

  • 6 cups vegetable broth

  • 2 tablespoons butter

  • 1 1/2 cups Arborio Rice

  • 1/2 cup dry white wine (or more broth)

  • 1 cup parmesan cheese

  • 2 oz. goat cheese

  • optional - 1 tablespoon fresh parsley

Heat oil and add thinly sliced onions in skillet. Over medium - high cook for approximately 30 minutes stirring about every 5 minutes.

Heat broth in another sauce pan till hot

When onions have finished caramelizing remove from skillet and set to the side. In skillet that onions were caramelized in  add 1/2 cup of broth to skillet and scrape with spatula to get up little bits on the bottom of pan. Pour liquid back into broth mixture.

In large dutch oven, melt butter and add rice, cook for one minute over medium-high heat. Add wine and cook till absorbed, about one minute. Ladle broth to cover rice and simmer stirring often, when broth is absorbed continue to add small amounts in this manner, stirring often. This process should take about 20-30 minutes unil rice is tender. You might not use all of broth. 

Remove dutch oven from heat and stir in cheese and all but 1/2 cup of onions. Serve warm and top with remaining onions and parsley.