Caramelized Onion and Mushroom Risotto Recipe

Name: Caramelized Onion and Mushroom Risotto
Prep time: 45 min
Cook time: 20 min
Total time: 1 h 5 min
Yield: 6 servings
Ingredients: 1/4 cup butter; 4 cups thinly sliced onions (about 3 medium onions); 2 cloves garlic, finely chopped; 2 cups sliced fresh mushrooms; 6 1/2 cups Progresso™ chicken broth (from two 32 oz cartons); 1 package (12 oz) uncooked Arborio or other short-grain rice; 1/3 cup Progresso™ Italian-style bread crumbs; 2 teaspoons grated lemon peel; 1/4 cup shredded Parmesan cheese (2 oz); 2 tablespoons chopped fresh parsley

Ingredients

1/4 cup butter
4 cups thinly sliced onions (about 3 medium onions)
2 cloves garlic, finely chopped
2 cups sliced fresh mushrooms
6 1/2 cups Progresso™ chicken broth (from two 32 oz cartons)
1 package (12 oz) uncooked Arborio or other short-grain rice
1/3 cup Progresso™ Italian-style bread crumbs
2 teaspoons grated lemon peel
1/4 cup shredded Parmesan cheese (2 oz)
2 tablespoons chopped fresh parsley

PREP TIME 45m	COOK TIME 20m	TOTAL TIME 1h5m
YIELD 6 servings

Instructions

In 12-inch non-stick skillet, melt 3 tablespoons of the butter over medium-high heat. Add onions, cook, stirring frequently, 14 to 16 minutes or until golden brown. Add mushrooms and garlic, cook, stirring frequently, 2 to 3 minutes or until mushrooms are tender and liquid is absorbed. Transfer to a plate.
Meanwhile, in 3-quart saucepan, bring broth to a boil. Reduce heat; simmer while preparing risotto.
In same 12-inch nonstick skillet, stir 1 1/2 cups of the broth liquid and rice. Cook over medium-high heat, stirring frequently until broth is absorbed. Continue adding broth liquid, 1 cup at a time, cooking until liquid is absorbed, stirring frequently, 20 to 25 minutes or until rice is still firm and creamy. Stir in caramelized onion mixture, cook 2 to 3 minutes longer or until thoroughly heated. Spoon into serving bowl.
In 8-inch nonstick skillet, melt remaining 1 tablespoon butter over medium-high heat. Add breadcrumbs, cook 2 to 3 minutes, stirring frequently or until golden brown. Remove from heat; stir in lemon peel. Sprinkle breadcrumb mixture, Parmesan cheese and parsley onto risotto.
Risotto is done when enough broth has been absorbed to make the rice firm tender and the mixture is creamy. The secret to creamy risotto is adding the broth 1 cup at a time, cooking and stirring frequently until all of the liquid is absorbed.

Dinner