In a large skillet or saucepan, melt the butter over medium heat. Add the sliced onions and sugar. Cook, stirring frequently, until the onions are caramelized and golden brown, about 20-25 minutes.
Add the minced garlic and cook for another minute until fragrant.
Stir in the rice and cook for 1-2 minutes, allowing the rice to toast slightly.
Pour in the beef broth and white wine (if using). Add the dried thyme, salt, and pepper. Bring to a boil, then reduce the heat to low, cover, and simmer for 18-20 minutes, or until the rice is cooked and the liquid is absorbed.
Remove from heat and stir in half of the shredded cheese until melted and creamy.
Transfer the rice to a serving dish and sprinkle the remaining cheese on top. Let it melt from the residual heat.
Garnish with chopped fresh parsley before serving.
Prep Time: 10 minutes | Cooking Time: 40 minutes | Total Time: 50 minutes
Kcal: 320 kcal | Servings: 4 servings
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