CARAMELIZED ONION RISOTTO
Number Of Ingredients 9
Steps:
- 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.
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Gemma Sandstrom
[email protected]This was a great recipe! I made it for my family and they loved it. The caramelized onions added a lot of flavor to the dish.
Md Abdullah
[email protected]This dish was a lot of work, but it was worth it! The caramelized onions were so flavorful and the risotto was cooked perfectly. I will definitely be making this again for special occasions.
Mckenzie Sessoms
[email protected]I found this recipe to be a bit bland. I added some extra salt and pepper to taste, and it was much better.
Nadeem Alu
[email protected]This dish was a bit too rich for my taste, but it was still very good. I would recommend using less butter and cheese next time.
Saleem Khan Mangal
[email protected]Amazing!
Hameed Khattak
[email protected]This was my first time making risotto and it turned out great! The instructions were easy to follow and the dish was delicious. I will definitely be making this again.
Likirthan Shanmukam
[email protected]I was a bit hesitant to try this recipe because I'm not a big fan of onions, but I'm so glad I did! The caramelized onions were so sweet and delicious, and they really made the dish. The risotto was also cooked perfectly and was very creamy. I will d
HTOON Omer
[email protected]This recipe is a keeper! I've made it several times now and it always turns out perfectly. My friends and family love it.
Kenzie Shepherd
[email protected]5 stars!
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[email protected]Yum!
Fazian Jutt786
[email protected]This dish was easy to make and absolutely delicious! I followed the recipe exactly and it turned out perfectly. The caramelized onions were the star of the show, and the risotto was creamy and flavorful. Will definitely be making this again soon.
Nadiir Abdullaahi
[email protected]I'm not usually a fan of risotto, but this recipe changed my mind. The caramelized onions were so sweet and flavorful, and the arborio rice cooked up perfectly. Definitely making this again!
RANA ARSLAN NAWABZADA
[email protected]This caramelized onion risotto was a definite hit with my family! The creamy texture paired perfectly with the savory onions, and the Parmesan cheese added a delicious nutty flavor. Even my picky kids loved it!