So risotto. Well what’s not to love? Its soo creamy and packed with flavor that the rice just melts in your mouth! I made it with beef broth, mushrooms and caramelized onions on top and it was just dreamy! And by the way while making it, Mr. Picky was hovering over me watching what I was doing and he wasn’t at all happy about the amount of onions I was cutting apparently he doesn’t really like onions. Well I was set on changing his mind and showing him that caramelized onions is where it’s at! Seriously! I could just eat them with a fork straight out of the pan! And at the end he admitted that he actually likes them So now I just have to convince him that he likes strawberries, raspberries, cherries, pineapple and kiwis and this marriage might actually work lol!
Caramelized Onions and Mushroom Risotto with Pan Seared Chicken
- 2 large sweet onions
- 8 oz mushrooms, sliced
- 1 1/2 cups beef broth + about 1/4 cup more for sauteing the onions
- 1/2 cup Arborio rice
- 3 garlic cloves, minced
- 1/4 tsp dried thyme
- 2 medium chicken breasts, thin (or pounded thin)
- salt and pepper
- EVOO and 3 tbsp butter
For the onions: First start with the onions! You need to finely chop 1 onion, set aside. Chop the second onion in half and then slice into thin half moons. In a medium skillet over medium high heat add 2 tbsp butter and let it melt. Add the onions and saute the onions until they are golden brown (stirring occasionally). Turn the heat down to medium low and cook covered for 20 mins stirring occasionally. Add in some beef broth about 1/4 cup (give or take) and simmer for another 10 mins.
For the rice: In a large deep skillet over medium high heat add some EVOO and let it get hot and add the onions. Santee until translucent about 5 mins. Add the garlic and saute for 2 more mins. Add the mushrooms and cook for about 3-5 mins or until the mushrooms have significantly reduced in volume (stirring often). If the onions and garlic are starting to burn turn the heat down accordingly. Add the rice and saute for 2 mins. Add 3/4 cups of the beef broth and let it absorb for about 7-8 mins. Add the remaining of the beef broth and let the rice absorb it for another 8 mins. Add thyme salt and pepper and taste for seasoning. Add the remaining 1 tbsp butter and serve.
For the chicken: Pat the chicken breasts completely dry with a paper towel and season with salt and pepper. Heat some EVOO in a skillet over medium high heat and add the chicken breasts skin side down and cook for about 5 mins per side until golden brown. Make a slit in the chicken to make sure it’s completely cooked through and the juices are running clear and there’s no pink. Serve with risotto topped with caramelized onions.