I have to say, I am just loving life right now. Everything’s coming up Sydney! I absolutely adore my new job – I’ve been there just over five weeks now, and I couldn’t be happier. Everyone in my office has been friendly and welcoming, I am busy (or I can always find something to work on), and I’m never bored. I feel appreciated and am excited to get into work every day, and I even didn’t have my first sip of coffee this morning until 8 AM, which is almost unheard of (remember that I wake up at 5 or 5:30 AM most days). I am trying to take full advantage of a new year and all that comes with it, and so far I think that Kramer and I have been doing a pretty good job. We went out to see John and Scott at Upright Citizen’s Brigade the other night, and tonight, we’re headed out to Rye in Williamsburg with our friends for dinner (meatloaf sandwich and cocktails, here I come). I’ve got a lot to look forward to in April, too: a visit from my family, my beautiful sister-in-law’s birthday (I am a sucker for celebrations of any kind), a concert or two, and more. Here’s to April!
Speaking of the end of the month, here it is folks, my last Knorr 4 recipe. I thought it’d be a good way to end the month, and as the weather is still a bit chilly in the evenings, there’s no better time than now to make this French Onion Risotto. I have been creating recipes for Knorr ever since last summer, where I won a cooking competition along with three other bloggers. While Knorr is certainly my sponsor, all of the recipes and opinions on the product are my own. I adore French onion soup – who doesn’t? I even created a slightly more gourmet version for Knorr last year with my French Shallot Soup, and I wanted to infuse some of those same flavors into a rich, creamy risotto. Perfectly cooked risotto is slightly aldente and almost velvety in texture, which occurs as the gluten and sugars are slowly released from the short-grained Italian Arborio rice. When you make risotto, it’s important to add broth a bit at a time, so that the rice can absorb it before you add more. Cooking this dish at home is actually quite simple, contrary to popular belief – you just have to be patient!
This is truly all you’ll need!
Get your onions caramelizing with your butter.
Continue to cook them down until they are nice and golden brown.
Then add in your rice, followed by 1/2 cup of broth every 5-10 minutes, or so – be sure to only add more liquid after the previous amount has been fully absorbed. Do this until the rice is tender, about 25-30 minutes.
Serve piping hot.
- 5½ cups beef stock (I used Knorr Homestyle Stock)
- 2 tablespoons unsalted butter
- 2-3 large onions, thinly sliced
- 2 cups Aborio rice
- 6 cloves garlic, minced
- 2 sprigs fresh thyme, leaves removed
- ¼ cup Parmesan cheese
- ¼ teaspoon kosher salt
- pinch ground black pepper
- First, heat your stock in a pot until warm, and keep over low heat to make sure it is warm while you work - this helps the rice to better absorb the liquid.
- Heat your butter in a large, heavy-bottomed pot or deep-sided pan over medium heat. Add in your onions and cook for 15-20 minutes or so, stirring often, until they are golden brown and caramelized. Add in your rice and garlic, stir to combine, and then add in your ½ cup of stock. Stir occasionally, being sure that the rice doesn't burn to the bottom, until the liquid has been absorbed, then add in another ½ cup, stir, and when that liquid has also been absorbed, add in another ½ cup of stock. Continue to do this for another 18-20 minutes, until the rice is tender (you may have ½ cup or so of stock leftover).
- When your rice is ready, stir in your thyme, Parmesan, salt, and pepper. Taste and adjust seasonings as needed. Serve hot.