Risotto Anyone?

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Sweet Onion Risotto

2 large sweet onions, chopped
2 tablespoons olive oil, divided
1 1/3 clove garlic, pressed
2/3 package (16 oz size) Arborio rice
5 2/3 cups warm chicken broth (6 cups if you choose not to use the wine)
1/3 cup dry white wine / Piat D'Or (optional)
1/3 cup shredded Parmesan cheese
1 1/4 tablespoon margarine
1/2 teaspoon salt

Cook onions in 1 T. hot oil in a Dutch oven over medium heat, stirring occasionally 30-35 minutes, or until caramelized. Remove from pan and set aside.
Heat remaining oil in Dutch oven; add garlic, and saute 2 minutes.
Add rice; cook, stirring constantly, 2 minutes.
Reduce heat to medium; add 1 cup chicken broth. Cook, stirring often, until liquid is absorbed. Repeat procedure with remaining chicken broth, 1 cup at a time (This takes about 30 minutes.) Stir in onions.
Add wine; cook, stirring gently until liquid is absorbed.
Stir in cheese, butter and salt.

Serve at once. Note: Arborio rice is a short, smooth grain and high starch content give risotto a creamy texture.
This recipe for Sweet Onion Risotto serves 4

Recipe ID: 55181