Vidalia Onion Risotto with Feta Cheese |
| 1 tablespoon olive oil
3 cups vidalia onions; chopped 2 large garlic cloves; minced 3 cups vialone nano rice for risotto 1 quart chicken stock; thai (*see note) 1/2 cup feta cheese; crumbled 1/2 cup parsley; chopped 1/2 cup parmesan cheese; grated freshly ground pepper *We use a very flavorful Thai chicken stock made with lots of coriander, ginger and garlic. But plain homemade chicken stock works just as well. Heat stock to a simmer. Heat oil in saucepan over medium heat. Add onion and garlic, and saute until onion is wilted and has begun to color. Stir in rice. Add 1/2 cup hot stock; cook until liquid is nearly absorbed, stirring constantly. Add the remaining broth, 1/2 cup at a time, stirring constantly until each portion of the broth is nearly absorbed before adding the next. If more liquid is neede, add simmering water. When the rice is done, remove from the heat; stir in 1/4 cup of the feta cheese, parsley, and parmesan cheese. Spoon rice mixture into a serving bowl. Top with remaining feta and pepper. This is great with homemade goat feta cheese.
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