Caramelized onion risotto
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- Onions are often used in risotto, but not usually as the main ingredient. In this soothing dish, you get a bite of beautifully browned, sweet, soft caramelized onions in every forkful. Aged Gouda gives the risotto a slightly toasty butterscotch flavor, but the more traditional Parmigiano-Reggiano is also delicious.
- Serves 4 to 6
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- olive oil
- kosher salt
- 3 Tbs. extra-virgin olive oil
- 2 lb. yellow onions (about 4 medium), halved through the root and thinly sliced lengthwise
- Kosher salt
- 4 cups lower-salt chicken broth
- 2 oz. (4 Tbs.) unsalted butter
- 1-1/2 cups arborio rice
- 1/2 cup dry white wine, such as Sauvignon Blanc
- 1 oz. finely grated aged Gouda or Parmigiano-Reggiano (about 1 cup on a rasp grater)
- Freshly ground black pepper
- 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 tsp. 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 Tbs. 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 Tbs. 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.
- nutrition information (per serving):
- Calories (kcal): 440; Fat (g): 18; Fat Calories (kcal): 160; Saturated Fat (g): 7; Protein (g): 12; Monounsaturated Fat (g): 8; Carbohydrates (g): 59; Polyunsaturated Fat (g): 1.5; Sodium (mg): 140; Cholesterol (mg): 25; Fiber (g): 3;
- photo: Scott Phillips
- From Fine Cooking 121 , pp. 48
- December 19, 2012
This recipe is a personal recipe added by batesballard22 and has not been tested or endorsed by MyRecipes.
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Caramelized onion risotto Recipe at a Glance
- COURSE: Main Dishes