How to make French onion risotto

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I don't know about you, but I don't love the thought of soup in the summertime. I eat it all winter long and it's incredibly comforting and warm. But then, the spring and summer roll around. I don't need to be heated up - in fact, I need to cool down! The recipe below is the perfect way to enjoy a comforting bowl of French onion soup in the summertime.
Most people think risotto is hard to make at home, but I'm here to tell you that it's easier than you think. Arborio rice slowly absorbs water, turning into a creamy, perfectly textured grain. All you need to make perfect risotto is a ladle, because you'll be adding the liquid one ladle at a time. If you want to make this recipe vegetarian, feel free to substitute vegetable broth - just know it will be missing some of that characteristic French onion soup flavor.
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How to make French onion risotto
4
10 minutes
50 minutes
1 hour
1 tablespoon olive oil
3 large yellow onions, sliced
1 cup Arborio rice
2 cups beef broth
1/2 cup grated Gruyere cheese
Chopped parsley (for garnish)
In a medium saucepan, heat the olive oil over medium-high heat.
Add the onions and reduce the heat to low. Cook the onions until they're golden brown and very soft, about 30 minutes.
Add the rice to the pan and toss it to coat in the oil.
Add 1/2 cup of the beef broth, stirring continuously. When the liquid is fully absorbed, repeat the process adding another 1/2 cup of broth. Continue until all the broth is absorbed.
Stir in the Gruyere cheese. Top each bowl with the chopped parsley.
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