Caramelized Onion Risotto
You may have enjoyed Mushroom Risotto in the past. This is a different way of making risotto (and you may even want to add asparagus to the recipe, or sauteed mushrooms to provide an extra umami boost). In this soothing dish, you will enjoy the browned, sweet, caramelized onions in every forkful. Aged Gouda cheese gives the risotto a slightly toasty butterscotch flavor, or the more traditional Parmigiano-Reggiano cheese is also delicious.
Ingredients
- 3 tablespoons extra-virgin olive oil
- 2 pounds yellow onions halved through the root and thinly sliced lengthwise, about 4 medium
- Kosher salt
- 4 cups lower-salt chicken broth
- 2 oz. unsalted butter (4 tablespoons)
- 1-1/2 cups arborio rice
- 1/2 cup dry white wine such as Sauvignon Blanc
- 1 oz. aged Gouda or Parmigiano-Reggiano finely grated, about 1 cup
- freshly ground black pepper
Instructions
- Heat the olive oil in a 5-quart Dutch oven or other heavy-duty pot over medium-high heat until shimmering hot. Add the onions and reduce the heat to medium. Cook without stirring until the bottom of the pot begins to brown, 5 to 7 minutes. Sprinkle with 1/4 teaspoon salt and stir with a wooden spatula. Continue to cook, stirring and scraping the bottom of the pot frequently and adjusting the heat as necessary, until the onions are well browned, 20 to 30 minutes.
- Meanwhile, in a 3-quart saucepan, combine the broth with 2 cups water and set over medium heat until steaming hot.
- Transfer the onions to a small bowl, cover, and keep warm. Add about 1/2 cup of the broth mixture to the pot. Scrape the bottom of the pot with the wooden spatula until any stuck-on bits are released. Pour the liquid back into the broth mixture. Wipe out the pot.
- Melt 2 tablespoons of the butter in the pot over medium heat. Add the rice and cook, stirring gently, until glossy and translucent around the edges, about 1 minute. Add the wine and cook, stirring, until absorbed, about 1 minute. Ladle enough broth over the rice to just cover (about 1/2 cup) and simmer, stirring often, until most of the broth has been absorbed (test by running a spoon through the rice; no broth should pool on the pot bottom). Continue to add the broth in this manner, stirring often, until the rice is tender but still has a bit of resistance when you bite into it, 20 to 30 minutes. (You may not need all of the broth.)
- Stir in the remaining 2 tablespoons butter, the cheese, and all but 1/3 cup of the onions. Season with salt and pepper to taste and serve immediately, topped with the remaining onions.
Notes
Recipe courtesy of FineCooking.com
