Dane from Harrisburg, Virginia is looking to enhance the flavors of his risotto.
- 2 Ounces Butter
- 1 Sliced Yellow Onion
- 1 TBS Sugar
- 1 Cup Arborio Rice
- 3/4 Cup Chardonnay
- 6 Cups Chicken Stock (Roughly)
- 1/3 Cup Heavy Cream
- 1/3 Cup Parmesan Cheese
- 2 TBS Chiffonade Basil
- Salt & Pepper To Taste
Procedure: In a soup pot add in butter and caramelize the onions.
Add sugar for sweetness, cooking onions can take 45-60 minutes to properly caramelize.
Once completed add in rice and toast for 4-6 minutes.
Deglaze with white wine until the rice has absorbed it all.
Using a ladle, add in chicken stock a little at a time until rice is al dente.
Can also take 30-40 minutes.
Add in cream and cheese and finish with basil and salt and pepper.