Caramelized onion risotto

I first made risotto when I was studying abroad in London - because while it seems incredibly fancy, it’s actually so cheap to make and was a perfect dish for my budget. So I’d go to Sainsbury’s, pick up some rice, an onion, garlic, a bouillon cube, butter, and splurge on a hunk of parmesan and hop back to my apartment’s kitchen and make a giant portion of risotto to last me a few meals at least.

And now you can make yourself a giant portion of risotto too! This is a fancy pants version with lots of caramelized onions, fresh thyme and cheese, of course.

Fair warning: risotto takes some time to make. So buckle up and make this your Sunday evening dinner project.

Yield: 2 servings

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Caramelized onion risotto

ingredients:

• 2 tablespoon olive oil
• 1 large yellow onion, thinly sliced
• 2 cloves garlic, chopped
• 1 chicken or vegetable bouillon cube
• 1 cup arborio rice
• 4-5 sprigs of fresh thyme
• 2 tablespoons butter
• 1 cup grated pecorino cheese

instructions:

How to cook Caramelized onion risotto

1. In a large pot, heat the olive oil on medium heat. Stir in the onions and garlic, cooking until golden and caramelized - you don’t want the onions to get brown so if that’s happening, lower the heat or remove the pot from the heat for a bit.
2. While you’re waiting for the onions to caramelize, bring a separate medium pot of water to a simmer with the bouillon cube. Bringing this “stock” to a simmer will make for a speedier risotto, since cold water would bring down the temperature of the rice and slow down the cooking process.
3. Once the onions and garlic are soft and golden, stir in the rice, thyme sprigs, and a pinch of salt. Keep stirring to coat the rice in all of the ingredients you already added to your first pot.
4. This next step will take some patience. Add ladle by ladle of the simmering stock to the rice. Be sure to let the rice fully absorb each ladle of stock before adding an additional ladle. You’ll want to keep stirring the rice between additions of the stock to make sure the risotto evenly cooks until it’s soft and creamy.
5. Once your rice is cooked, carefully remove the thyme stems from the risotto. Stir in the butter and pecorino cheese until both are completely melted to finish off the risotto. Serve with roasted chopped walnuts and a sprig of thyme as a garnish.

Created using The Recipes Generator