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Heat 2 tablespoons of butter and 2 tablespoons of olive oil in a large skillet or medium pot. Add onions and cook, without stirring, for 3 to 5 minutes, until they begin to brown. Season with salt and stir, scraping up any bits stuck to the bottom of the pan. Caramelize for an additional 20 to 25 minutes, stirring every 3 to 5 minutes, until sweet and deep brown in colour. Transfer to a bowl and set the pan aside, leaving any bits of onion in the pan.
Heat the chicken stock in a saucepan until it just comes to a boil. Lower heat to its lowest setting.
Using the pan that caramelized the onions, turn to high heat. Add remaining butter and olive oil and once the butter is melted, stir in the rice, frying for 3 to 4 minutes until the edges are translucent. Pour in the wine and constantly stir until absorbed. Add in 1 cup of the hot stock and stir until it is absorbed, then repeat 4 to 5 more times until the rice is al dente.
Add half the caramelized onions to the risotto, along with Parmesan, goat cheese and rosemary. Stir until evenly distributed then season with salt.
To serve, plate risotto and use the back of a fork to make a divot. Top with remaining onions, then sprinkle with additional Parmesan, goat cheese, honey and sesame seeds.