Wednesday, February 19, 2014
Every so often, I come across a recipe that I really, really want to make. I found this caramelized onion risotto in one of my mom's many magazines she keeps for us to flip through while we are there on Sundays. When I saw it in a recent issue of Fine Cooking, I pulled it out and brought it home.
When the weather is so cold, all I want to do is curl up with a yummy bowl of something delicious, warm, and really carb-heavy. Does anyone else feel that way? Sure I love eating soup but after that I want a bowl of spaghetti and meatballs. Maybe it's the Italian in me; who knows? It has been a very, very chilly and frigid winter here in NYC which meant making this risotto was something my soul just craved.
The risotto doesn't have much in it which makes it all the more daunting to make knowing that everything I put into it must be the highest quality so the dish tastes great! So with that in mind, I committed myself to making homemade chicken stock. By the time that was successfully completed, it was about a month since I had pulled out the recipe and I was itching to try it for myself! I couldn't have been happier when I sat down to a steaming plate of goodness. John and I devoured it and it's the simple ingredient list that ensures I'll be cooking it again and again!
Caramelized Onion Risotto (adapted from Fine Cooking)
3 tablespoons olive oil
3 onions, thinly sliced
1 teaspoon salt
5 cups chicken stock
1 cup arborio rice
1/4 cup white wine
1/4 cup Gouda cheese
1 teaspoon black pepper
In a large Dutch oven or heavy-bottomed pot, heat the olive oil over medium-high heat. Add the onions, reduce heat to medium, and cook without stirring until the bottom of the pot begins to brown, 5-7 minutes. Sprinkle with 1/4 teaspoon salt and stir with a wooden spatula. Continue to cook, stirring frequently until the onions are well browned (35-45 minutes). Transfer the onions to a small bowl, cover, and keep warm.
Meanwhile, in a large saucepan, heat the broth over medium heat until extremely hot. Add rice to the onion pan and cook over medium heat, stirring gently, until the rice is translucent around the edges, 2-3 minutes. Add the wine and scrape the bottom of the Dutch oven with a wooden spatula to remove any stuck-on bits of onion. Stir constantly until the wine is just absorbed by the rice (2-3 minutes). Ladle 1/3 cup of broth over the rice and simmer, stirring constantly, until all the broth has been absorbed. Continue with another 1/3 cup of broth and continue repeating until the rice is tender but still has a slight bite (30-35 minutes). Stir in Gouda cheese and the reserved onions. Season with salt and pepper and serve immediately.
Until the next time my oven is on...
Welcome! I'm Dani (aka the Growing Foodie), just a girl balancing her career and passion for all things edible in NYC. I hope you'll join me in my adventures in life, through food. (Click for More)
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