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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 6 |
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FOUR ONION RISOTTO This recipe came from an estate sale. I obtained it when I purchased the family collection from the Grimes Estate in Bryan, Texas in 1988. Ingredients:
2 tablespoons butter |
2 cups thinly sliced leeks |
1 medium yellow onion diced |
1 medium red onion diced |
6 shallots thinly sliced |
6 cloves garlic thinly sliced |
2 cups arborio rice |
1/2 cup white wine |
6 cups hot chicken broth |
2 tablespoons fresh thyme leaves |
1/2 cup goat's cheese |
Directions:
1. In large saucepan heat butter over medium high heat.
2. Sauté leeks, onions, shallots and garlic until soft and translucent about 8 minutes.
3. Add rice and stir to coat with butter then add wine and cook until it is absorbed.
4. Add hot broth 1 cup of at a time stirring between additions until broth has been absorbed.
5. Stir in 1 tablespoon thyme and cheese.
6. Divide among 6 shallow bowls and garnish with remaining thyme.
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