Caramelized Onion Risotto

Caramelized Onion Risotto
Photo by Scott Phillips


  • 2 lb. yellow onions (about 4 medium), halved through the root and thinly sliced lengthwise
  • 4 cups lower-salt chicken broth
  • 1 oz. finely grated aged Gouda or Parmigiano-Reggiano (about 1 cup on a rasp grater)
  • Kosher salt
  • 1-½ cups arborio rice
  • Freshly ground black pepper
  • 2 oz. (4 Tbs.) unsalted butter
  • + 2 more ingredients
    • ½ cup dry white wine, such as Sauvignon Blanc
    • 3 Tbs. extra-virgin olive oil

Heat the olive oil in a 5-quart Dutch oven or other heavy-duty pot over medium-high heat until shimmering hot. Add the onions and reduce the heat to medium. Cook without stirring until the bottom of the pot begins to brown, 5 to 7 minutes. Sprinkle with 1/4 tsp. salt and stir with a wooden spatul...

View full recipe at Fine Cooking


Best Wine Deals

See More Deals

Snooth Media Network