French Onion and Mushroom Risotto
Whether it’s a cozy family dinner or a chic gathering, this risotto is an exquisite blend of savory onions, earthy mushrooms, and tender arborio rice, all brought together with a touch of white wine and parmesan cheese.
Ingredients
- 4 tbsp Butter Divided
- 1 Yellow Onion Thinly Sliced
- 1 lb Sliced Mushrooms
- 5 cups Vegetable (or Chicken) Broth
- 1 1/2 cups Dry Arborio Rice
- 3/4 cup Dry White Wine
- 1 packet Simply Organic French Onion Dip Mix
- 1 tbsp Finely Chopped Thyme
- 3/4 cup Shredded Parmesan Cheese
Instructions
- In a skillet over medium heat, add 2 tablespoons butter. Once hot, add onion and sauté for 6 to 8 minutes, stirring often to prevent burning. Add mushrooms and cook for about 8 more minutes, until mushrooms are fully cooked.
- Meanwhile, in a separate pot, warm broth over medium-low heat.
- Using a slotted spoon, remove onion and mushrooms from skillet and set aside.
- Add remaining 2 tablespoons butter to skillet and reduce heat to low. Add rice, stirring well to coat. Add wine and let it cook out.
- Add warmed broth, one ladle at a time, stirring often and letting rice almost fully absorb the liquid before adding the next ladle of broth. Continue until all broth is used up and rice is al dente.
- Stir in French onion dip mix, and thyme if using, then add onion/mushroom mixture back into skillet, along with Parmesan cheese. Stir well and continue cooking for 1 to 2 minutes, then remove from heat and serve, garnished with additional Parmesan cheese.