Sweet Onion Risotto

Ingredients

• 3 large sweet onions, chopped
• 3 tablespoons olive oil, divided
• 2 garlic cloves, pressed
• 1 (16-ounce) package Arborio rice
• 8 cups warm chicken broth
• 1 cup dry white wine
• 1/2 cup shredded Parmesan cheese
• 2 tablespoons butter or margarine
• 1 teaspoon salt

Preparation

1. Cook onions in 2 tablespoons hot oil in a Dutch oven over medium heat, stirring occasionally, 30 to 35 minutes or until caramelized. Remove from pan, and set aside.
2. Heat remaining 1 tablespoon oil in Dutch oven; add garlic, and sauté 2 minutes. Add rice; cook, stirring constantly, 2 minutes.
3. Reduce heat to medium; add 1 cup chicken broth. Cook, stirring often, until liquid is absorbed. Repeat procedure with remaining chicken broth, 1 cup at a time. (This takes about 30 minutes.) Stir in onions.
4. Add wine; cook, stirring gently, until liquid is absorbed. Stir in cheese, butter, and salt. Serve immediately.