Caramelized Mushroom and Onion Risotto

OMG, y'all.

Julia and I were inventing recipes and we did caramelized onion and mushroom risotto.

I promised Thrace I'd get the recipe, so here 'tis. :D



2 large onions, thinly sliced
1 shallot, sliced
1 lb. mushrooms, sliced
1/4 c. white wine
2 c. arborio rice
4-6 c. chicken broth
salt to taste
5 cloves garlic
1/2 c. shredded parmesan
1/2 c. shredded gruyere
fresh basil
olive oil
butter.

First, slice and caramelize your onions in 2T of olive oil and 1T butter (this takes forever, so be patient. Use low heat for 40 minutes or until the onions are nice and golden). Add shallots and mushrooms. Cook until mushrooms are caramelized, stirring often. :D

Move onion mixture to a bowl. Add a bit of olive oil to the pan and cook your garlic. Add rice and toast while heating your broth in a saucepan. Add wine to rice, stir til gone. Now add your broth, 1/2 c. at a time, stirring constantly, letting rice suck up the broth before adding more.

With your last 1/2 c. of broth, add your mushroom and onion mixture and stir until all the liquid is absorbed. Take pan off heat, and add basil and cheeses. Stir. Add a pat of butter. Stir.

Ta-da. :D

Risotto.

Also, Happy New Year, y'all!