Ingredients
- 2 tablespoons olive oil
- 2 large onions, thinly sliced
- 1 teaspoon sugar
- 1 cup Arborio rice
- 2 cups beef broth
- 1 cup shredded Gruyère cheese
- 1/4 cup Parmesan cheese, grated
- 1 tablespoon unsalted butter
- Salt and pepper, to taste
- Fresh thyme, for garnish
Feel free to substitute the Gruyère with Swiss cheese if you prefer a slightly milder flavor, and use vegetable broth for a vegetarian version.
Instructions
- Heat olive oil in a large skillet over medium heat. Add the sliced onions and sugar, stirring to coat. Cook for about 20 minutes, stirring occasionally, until the onions are golden brown and caramelized. This step reminds me of watching my abuela patiently stir her pots to coax out every bit of flavor.
- Add the Arborio rice to the skillet, stirring to coat the rice with the onion mixture. This step is crucial for infusing the rice with that rich onion flavor.
- Pour in the beef broth and bring to a simmer. Reduce the heat to low and cover, cooking for 18-20 minutes or until the rice is tender and has absorbed the broth.
- Stir in the Gruyère cheese, Parmesan cheese, and butter until melted and creamy. Season with salt and pepper to taste.
- Garnish with fresh thyme before serving. This final touch adds a pop of color and a hint of freshness to the dish.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International