This is possibly one of the best homemade risottos we've ever had! So rich with flavour and a great way to celebrate the appearance of Vidalia onions in the supermarket. Make sure you have lots of time; this dish takes up to and hour to prepare (and perhaps a bit more depending on how comfortable you are with risotto) and requires constant stirring. This risotto will impress dinner guests, and any leftovers reheat beautifully.
Ways to enjoy this dish: Risotto enjoyable enough to be served as the first course to a multi-course meal. It also makes a delicious side dish to game meats. We loved it as an accompaniment to Valbella's (Canmore, Alberta) Wild Boar and Porcini sausages. It is also fantastic with chargrilled steak sliced on top. We like to enjoy the leftovers with crisped pancetta spooned over the top.
Reheating: Place in a microwave-safe container, add 1 tablespoon of wine or water and a teaspoon of butter. Heat for 2 minutes. Stir and heat for another 2 minutes. If you find it's still a bit cook, microwave for another minutes or so.
Olive Oil Vidalia Onions Salt Chicken Broth Butter Arborio Rice Dry White Whine Gouda or Parmesean Black Pepper
In General Best choices: Rosé (especially Bandol), Bardolino, Chardonnay (especially Italian), Pino Grigio, Soave Classico (especially young), Also good: Dry Champagne, Prosecco, Barbera, Barbaresco, Pino Bianco, Valpolicella
Using Gouda As The Cheese: White Burgundy, Champagne, Chardonnay (especially Italian), Merlot, Pinot Blanco, Riesling, Barbaresco, Dolcetto