Red Onion Vegetarian Risotto Recipe
6 cups homemade Gluten Free vegetable stock (or use gluten free veg bouillon)
4 tbsp unsalted butter (OR olive oil OR margarine)
1 red onion or 8 shallots, finely chopped
4 whole garlic cloves
2 bay leaves
1 1/2 cup arborio rice (short grain japanese sushi rice also works)
1 1/2 cup white wine
2 tsp. italian seasonings
1/2 to 2/3 cups grated parmesan cheese and romano cheese (optional)
2 tbsp fresh basil leaves, julienned for garnish
salt to taste
freshly ground black pepper
Grilled Mushrooms for serving
Heat stock in a pan until almost boiling, then lower heat to simmer.
Heat butter or oil in fry pan, heavy bottomed saucepan or dutch oven on medium heat. Add onions or shallots, galic cloves and bay leaves and cook until onions are softened but not browned.
Add rice and stir until grains are translucent and glistening (a minute or two). Pour in wine and let simmer until it is absorbed.
Add stock to risotto one cup at a time, stirring and letting each cup be absorbed, repeatedly until you’ve used almost all the stock liquid and the rice is tender (about 20 minutes).
Add the last bit of stock. When it is absorbed, add the grated cheeses and seasonings. Combine thoroughly, remove from heat, cover and let sit for a few more minutes.
To serve, add julienned basil and top with grilled mushrooms (Recipe below)
Serve and garnish.
I made a homemade stock with butter, olive oil, garlic, onions, leeks, carrots, celery, fennel, parsley, bay leaves and fresh thyme. Homemade stock is the best!