A Fusion Inspired by French Onion Soup and Risotto
Indulge in the harmonious fusion of two beloved classics�French Onion Soup and Risotto�creating the French Onion Risotto. This dish marries the comforting sweetness of caramelized onions found in the traditional soup with the creamy richness of a perfectly cooked risotto, delivering a symphony of flavors in every bite.
Caramelized onions, a hallmark of French onion soup, offer not only rich sweetness but also a host of health benefits, including antioxidants and anti-inflammatory properties. Paired with Arborio rice, this dish becomes a comforting yet nutritious choice for a satisfying meal.
Embrace the culinary marriage of French Onion Soup and the creamy allure of Risotto with this delightful French Onion Risotto. Inspired by the iconic soup's caramelized onions and the luxurious texture of risotto, this dish redefines comfort in a bowl.
Ingredients
4 white onions, finely sliced
2 tbsp vegan butter
4 tbsp olive oil (divided)
4 cloves of garlic, finely minced
1 1/2 cups Arborio rice
4 tbsp dry white wine (optional)
4 cups + 2 tbsp hot vegetable stock
1 tbsp fresh thyme
3/4 cup grated Parmesan (can be vegan)
1 1/2 tsp vegan Worcestershire sauce
1 tsp salt
Preparation
1. Begin by finely mincing the garlic and slicing the onions; a mandolin can facilitate the slicing process.
2. In a pot, heat 2 tbsp of butter and 2 tbsp of olive oil. Add the minced garlic and sliced onions, ensuring they are fully coated.
3. Simmer the onions until they start to soften, approximately 5 minutes. Increase the heat to medium-high and continue cooking until the pot's bottom begins to brown, around 5 minutes. Stir occasionally and deglaze the pan with a splash of vegetable stock if needed.
4. Continue cooking until the onions turn fully caramelized and golden.
5. In a separate pan, heat 2 tbsp of olive oil. Once hot, add the rice and cook until the grains are coated and translucent, roughly 2 minutes.
6. Pour in the wine and stir over medium heat until the wine is absorbed.
7. Gradually add vegetable stock, about 1 cup at a time, stirring frequently. Continue until the rice absorbs the liquid and repeats for roughly 4 cups, ensuring the rice maintains its al dente texture.
8. Introduce the caramelized onions to the pan along with fresh thyme, vegan Worcestershire sauce, Parmesan, and salt.
10. Mix thoroughly until fully combined and serve. Optionally, garnish with additional fresh thyme and Parmesan.