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 FOUR ONION RISOTTO onionrisotto

2 tablespoons of butter.
2 cups of thinly sliced leeks.
1 large yellow onion, diced.
6 shallots, thinly sliced.
6 cloves garlic, thinly sliced.
2 cups of Arborio rice.
½ cup of white wine.
6 cups of hot chicken broth.
2 tablespoons of fresh thyme leaves.
½ cup of goat's cheese.

In a large saucepan, heat the butter over medium-high heat.

Sauté the leeks, onions, shallots and garlic until soft and translucent (about 8-9 minutes).

Add the rice and stir to coat with butter.



Add the white wine and cook until it is absorbed.

Add the hot chicken broth, 1 cup of at a time, stirring between additions until broth has been absorbed.

Stir in 1 tablespoon of thyme and the goat's cheese.

Divide among 6 shallow bowls and garnish with the other half of the thyme.

 

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