Caramelized Onion Risotto

Caramelized Onion Risotto
Photo by Scott Phillips

Ingredients

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

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

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