Friday, May 23, 2014

Mushroom Risotto with Caramelized Onions

Deliciousness in a bowl

Holy moly I love this meal. The first time I made it I had just moved to Boston and while I was making fairly good meals, nothing was really hitting the spot until this one. I nearly went cross-eyed it tasted *so* good! Hearty, rustic, and "meat-y" (as Jon described it), this is probably a good recipe for crisp winter nights, but really wonderful any time of year. 

I will warn anyone who wishes to make this meal: It will take a while. Like, an hour to an hour and a half long. And not like, throw it in the oven for most of that time long, more like watch it and stir often so it doesn't burn type of long. But it is so, so worth it.

And what better way to make this fabulous time-consuming dish than with my brand new Le Creuset braiser! (Tons and tons of thanks to my Aunt Beth for sending this rather belated wedding gift!)

Flame perfection.

Mmmm raw ingredients.

All ready to go!

Gross-looking but delicious caramelized onions


4 yellow onions
1 tbsp + 3 tbsp olive oil, divided 
3 - 4 cloves garlic, minced
1 pound cremini mushrooms, sliced
1 large sprig of fresh rosemary
1 cup uncooked brown rice
1 tbsp balsamic vinegar
2 1/2 cups vegetable broth
1 tsp salt
1/2 tsp pepper

1) Chop two of the onions and add to a large skillet or dutch oven (such as a Le Creuset!) with 1 tbsp olive oil on medium heat. Cook for a bit and add garlic, cooking for about 8 minutes on low heat. 

2) Turn up heat to medium-high and add sliced mushrooms. Cook for about 10 minutes.

3) Add the rosemary sprig, rice, vegetable broth, balsamic vinegar, salt, and pepper. Bring to a boil and then reduce the heat to low and cover tightly. Stir it about once or twice while the rice soaks up the broth.

4) While the risotto is cooking, start making the caramelized onions. Cut the remaining two onions in half then cut them into half moons. Add the remaining 3 tbsp of olive oil to a large-ish pan on medium-low heat and add the onions. Stir often, making sure not to burn, until the onions turn golden brown. The original recipe says this takes about a half hour, I feel like I've spent anywhere from 45 minutes to an hour making these bastards. Maybe it is actually a half hour, but it feels SO LONG.

5) Once the rice has soaked up all of the broth remove the sprig stems. Then, go to town on this delicious risotto topped with caramelized onions. 

Recipe Via Oh She Glows

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