Ingredients
Scale
- 3 tbsp unsalted butter
- 1 tbsp olive oil
- 2 yellow onions, thinly sliced
- 4 garlic cloves, minced
- 1 cup arborio rice
- 1/2 cup dry white grape juice
- 3 cups chicken stock
- 1/3 cup grated parmesan cheese
- 2 tbsp mascarpone cheese
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- Fresh thyme sprigs (for garnish)
Instructions
- In a heavy-bottomed saucepan, melt butter and olive oil over medium heat. Add thinly sliced onions and cook for 15-20 minutes until golden brown.
- Stir in minced garlic and sauté for 1 minute. Add arborio rice and toast for 2 minutes.
- Pour in dry white grape juice, stirring until most of the liquid evaporates.
- Gradually add chicken stock one ladle at a time, stirring frequently until absorbed. Continue for 18-20 minutes until creamy and al dente.
- Remove from heat and mix in parmesan and mascarpone cheeses until melted. Season with salt and pepper to taste.
- Serve warm, garnished with fresh thyme.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 320
- Sugar: 5g
- Sodium: 460mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 30mg