You are|Are|Again} looking for idea recipes "french onion soup" risotto that are interesting? How to prepare it is indeed difficult and easy. If wrong processing, the result will be unsatisfactory and even unpleasant. Even though the delicious "french onion soup" risotto should have had aroma and taste that able provoke our taste buds.

Many things that more or less affect the taste quality of "french onion soup" risotto, first from the type of material, then material selection fresh, until the way of making and serving it. No need worry if want to prepare "french onion soup" risotto good wherever you are, because as long as you know the trick, this dish is could become dish special.

Ingredients and seasonings used in prepare

1. Prepare 1 pkg cremini mushrooms
2. Prepare 2 cups arugula
3. Use 1 (1.2 cups) arborio rice
4. Use 4 tbs onion soup mix
5. Prepare 1 stalk green onions
6. Prepare 1 small yellow onion
7. Take 1 cup grated mozzarella or gruyere
8. Use 5 cups water
9. Prepare 3 tbs butter
10. Take 1 tbs olive oil
11. Take 1/3 cup beer

Place the butter and onions in the Dutch oven over medium to medium-low heat. Properly caramelizing onions takes a long time, so be patient and don't rush it! The slower you go, the deeper the flavor. When the onions are done, set them aside.

How to make:process "French Onion Soup" Risotto:

1. Melt 2 tbsp butter in a pan. Sautee mushrooms until brown. Set aside.
2. Add remaining butter and the olive oil and cook onions for 2 - 3 minutes.
3. Add rice. Cook for about 5 minutes. Add beer.
4. Dilute onion soup mix in warm water then add 1/2 to pan. When water has been absorbed, add remaining water.
5. Once water has been absorbed and rice looks plump, add the cooked mushrooms.
6. Add the cheese and stir until well.
7. Add the arugula and mix in until wilted.
8. Garnish with green onions and more cheese.
9. Done and ready to serve!

Drizzle with a tablespoon of EVOO and season with salt and pepper. Turn the heat down to medium low and add the diced onions to the pan with the bacon fat. Cook them slowly for a long time until they are completely soft, a little translucent and starting to brown, stirring every few minutes. Be patient here, and it will really pay off. This French Onion Soup with Comté calls for cooking the onions for about an hour, which we thought was just right.

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