Caramelized Onion Risotto
User Reviews
5
Caramelized Onion Risotto
Description
This risotto features onions cooked slowly over 25-35 minutes with butter and olive oil until caramelized and golden brown, developing natural sweetness that forms the base flavor. Garlic and fresh thyme deepen the aromatics. A portion of the caramelized onion mixture is set aside to mix in later, preserving some texture.
Rice is toasted briefly in the remaining onion-infused oil before deglazing with dry white wine. Chicken stock is added gradually while continuously stirring to coax starch from the rice, creating a creamy consistency. Parmesan and mascarpone cheese finish the dish, adding richness and silkiness.
The finished risotto is creamy with tender grains, balanced by the sweet depth of the caramelized onions and herbal notes from thyme. It can be served as a side or a main course, suitable for cooler days or when a comforting, rich dish is desired.
Caramelized onions can be prepared in advance, stored up to 10 days refrigerated, and used in this risotto or other dishes, saving time on cooking day.
Ingredients
- 3 tablespoons butter
- 1 tablespoons olive oil
- 2 yellow onion finely sliced
- 4 cloves garlic finely chopped
- 1 cup arborio rice
- ½ cup white wine dry
- 3 cups chicken stock
- ⅓ cup Parmesan Cheese grated
- 2 tablespoons mascarpone cheese
- salt Kosher salt and freshly cracked, to taste
- black pepper Kosher salt and freshly cracked, to taste
- thyme garnish, fresh
Instructions
- In a large Le Creuset braiser, heat the butter and the olive oil over medium high heat. Add the sliced onion and stir. Reduce heat to medium and sauté for 25-35 minutes until softened and caramelized, making sure to seasoning with salt and pepper as you go. Add the garlic and the leaves of 2 sprigs of thyme with 5 minutes to go and stir to combine. Remove ¾ of the mixture from the skillet and set aside.
- In the same large skillet with the remaining onions and leftover oil/butter, add the rice to the skillet, and stir for 1 minute to just toast the rice.
- Once the rice has slightly toasted, add the white wine and stir to combine. Wait until all the wine has been absorbed and then start adding the chicken stock ½ cup at a time, making sure to let each batch of chicken stock absorb before adding the next. Continue to stir the risotto the entire time, about 25-30 minutes. Once you've added all your stock, and the rice is tender, reduce the heat to low and stir in the Parmesan, mascarpone cheese and caramelized onions. Season with salt and pepper and extra thyme as needed. Serve immediately.
Notes
- Caramelized onions can be made ahead and refrigerated for up to 10 days for convenient future use.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 313 kcal
% Daily Value*
| Calories | 313kcal | 16% |
| Carbohydrates | 36g | 12% |
| Protein | 8g | 16% |
| Fat | 13g | 20% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 28mg | 9% |
| Sodium | 333mg | 14% |
| Potassium | 239mg | 5% |
| Fiber | 2g | 8% |
| Sugar | 4g | 8% |
| Vitamin A | 297IU | 6% |
| Vitamin C | 4mg | 4% |
| Calcium | 76mg | 8% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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