Total Time: 1 Hour
- In a large skillet brown the onions in 2 Tbsp. of butter for about a minute over high heat. You're trying to caramelize the onions. Reduce the heat to medium, pour in the sugar and 1/4 C. water.
- Stirring occasionally, cook the onions until a nice golden brown color and they taste sweet. It should take around 20 minutes. Place in another 1/4 C. water for the last 5 minutes.
- Once the onions are done, set them aside in a bowl. Melt 2 more tablespoons of butter in the same skillet. Pour in the rice. Cook over medium heat for about a minute.
- Reduce the heat a little. Pour in 1 C. of chicken broth. Stirring occasionally so the rice doesn't stick. Once that is absorbed, pour in another cup of chicken broth and repeat. For ever 2 cups of chicken broth
pour in 1 cup of water, using the same method of waiting until the liquid is absorbed.
- The rice should be fairly mushy when you're done, with all of the liquid absorbed. You should use around 8 cups of liquid, and it should take around half an hour. Turn off the heat, and add the parmesan cheese. Stir until melted.
- Lastly, mix in the onions, reserving one cup for topping. Plate the risotto with onions on top, and ENJOY!!!