One Pot Cheesy French Onion Risotto
2 tbsp butter
2 tbsp avocado oil
1 medium red onion, diced
1 medium yellow onion, diced
1 medium sweet onion, diced
4 cups chicken stock
1 cup Arborio rice
6 oz Gruyère, shredded
1/4 -1/3 cup red wine
1/4 – 1/3 cup dry sherry
1 tbsp brown sugar
Salt/Pepper to taste
In a large pot, over medium/low heat, add butter and avocado oil.
Add the onions, salt, pepper and brown sugar, and cook low and slow.
Once the onions start to cook down, add in 1/4 cup red wine, and 1/4 cup dry sherry
Let the onions continue to cook down until very soft(they should reduce by half)
Push onions to the side of the pot and add in the rice ( you may need to add more butter to the pot before this, but I actually still had a lot of oil left from the onions)
Let rice sit for about 4 minutes until toasty
Add in chicken stock(make sure stock is warm, I heat mine in microwave) one ladle at a time. Stir until completely absorbed.
Continue cooking the rice by adding one ladle at a time, until all the liquid is absorbed. You will need to stir often
I like to add in an additional splash of red wine and sherry in when I am getting to the end of my stock.
Once fully cooked and creamy, remove from heat. Add in most of the Gruyère cheese and reserve some for topping
I like to add the risotto to ramekins and top with more cheese. Set under the broiler until cheese is toasted. Enjoy!