Caramelized Onion Risotto with Gruyere

Has anyone been to Antonelli’s Cheese Shop here in Austin? Omg…
I went for the first time the other day with my mom… That store is dangerous. Although it’s small, they have so many different cheeses and products that are all so so good.
And the samples? The guy working there that day practically gave us a meals worth of free samples just trying to find ones we liked. Sample after sample her kept trying to figure out what we would like the best.
Friendly service, amazing cheese, and bourbon dulce de leche… I’m telling you it’s dangerous in there.

This is the first time i’ve ever made risotto and I must say it came out pretty damn good. It was also much easier than I had expected, as most food network stars make it seem very easy to mess up.
The Gruyere. I had to resist from eating it all just plain right there.

Caramelized Onion Risotto with Gruyere

(Recipe adapted from Fake Ginger)
1 TBLS Olive oil
1 Onion. thinly sliced
1 1/2 cups Arborio rice
1/2 cup white wine
7 cups chicken stock (warmed)
garlic salt to taste
3/4 gruyere (or preferred cheese)
Heat olive oil over medium heat and add onion. Cook until onion is soft and caramelized, 15-20 minutes. Once onion is caramelized add the rice and cook for about 1 minute, then add wine. Once wine is absorbed start adding the chicken stock in 1 cup at a time, letting the rice absorb the moisture before adding another cup. Once rice is al dente turn off heat, season with garlic salt and add cheese. Stir to combine. Serve immediately.

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