Caramelized Onion Risotto

Updated: Mar 25


PhotoCredit: FineCooking.com

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.


Recipe Link

https://www.finecooking.com/recipe/caramelized-onion-risotto


Ingredients:


Olive Oil Vidalia Onions Salt Chicken Broth Butter Arborio Rice Dry White Whine Gouda or Parmesean Black Pepper



Pairings

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

#firstcourse #risotto #onions #vidaliaonions #chickenbroth #CaramelizedOnions #summer #italiancuisine


#roséwine #Bandol #Bardolino #Chardonnay #PinoGrigio #Champagne #Prosecco #Barbera #Barbaresco #PinoBlanco #Valpolicella #whiteburgundy #merlot #riesling #leftovers

ß©πœ

43 views
Subscribe to Mailing List.  We respect your inbox and send emails infrequently.
Choose your interests
Choose your frequency

About Culinary Slut

We are not professional chefs; nor are we professional food reviewers or travel writers. We are, however, food and travel obsessed. Food is more than fuel, and we experience it (whether at home or abroad) through a lens polished by our travel experiences. Food is tradition, history, family, celebration. It brings us together, it reflects the world we live in and where we came from. In many ways, food defines communities and our cultures. It can be creative, joyful and comforting. Food is life.   

We come from humble backgrounds and that allows us to appreciate humble noshing; at the same time
, we have achieved some small measure of success that allows us to travel and gives us access to culinary artistry. We both come from cultures where food is central to community and family and is symbolic of friendship.
 

A quick word about reviews: you will not find negative reviews on Culinary Slut. While we may poke fun at times, it is as much at ourselves for risking food and travel experiences that are a bit "off the wall" (or the beaten path).  That sometimes leads us to experiences that are a bit less-than-perfect (and that's putting it mildly). But, if we don't like something, we just don't post about it. Instead, we’re here to have fun and share our experiences with you in the hopes that you'll find them as fun and wondrous as we do.

Site Map

Instagram