French Onion Risotto
- 2 red onions
- 1 cup arborio rice
- 4 cups beef stock
- olive oil
- parmesan/asiago/some kind of good hard cheese
- herbes de provence (thyme, basil, savory, whatever, really)
Reach for your herbes de provence shaker, or cut up some fresh herbs from your herb garden (it's like, fifteen bucks for all you need for a summer. do it.) and toss them in, cook a little while, then add the rice.
Sloooowly (a ladle at a time) add in the stock. In the meantime, spread out your parmesan on some parchment paper, toss it in the toaster oven until it gets all brown and crispy. Set aside.
When all the stock is added, toss in a few small hunks (about a half cup worth) of mozzarella, and stir to combine/melt in.
Serve with pieces of the browned cheese on top, and feel better about the crappy weather outside.