Caramelized onion risotto- From a Rachael Ray cookbook
hello readers, this recipe i made tonight, was soo good and delish, this recipe came from rachael ray's open house cookbook one of my favorite books from rachael ray, i got started cooking by learning from emeril lagasse, mom, rachael ray and local chefs in my area. so its my 10 year anniversery of cooking for love and for people. im not going to give up cooking, my grandma viola on my father's sidedid, boo! but julia child cooked until she died in 2004, and my grandmother Lou on my mom;s side was more passionate about food as well, because my mom's dad grandpa rudy was a gourmet like me, i learned that from the french chef and my grandma on my mom side. but not from my grandma viola, she was more into herbal medicine just so you know, so i hope you enjoy this recipe and the photo as well, bon appiete
Caramelized onion risotto
recipe courtesy Rachael Ray's Open House cookbook, but a spin-off by Chef Ava Marie
2 tbl EVOO- Extra virgin olive oil
4 large onions, thinly sliced
1 tsp sugar
salt and pepper to taste
7 cups chicken broth
2 cloves chopped garlic
1 1/2 tbl EVOO- Extra virgin olive oil
3 tbl butter
3 cups arborio rice (i would use trader joes brand- you'll need about 2 boxes, but MEASURE before adding please)
3/4 cup parmigiano reggiano cheese
2 tsp dried thyme
4 oz pancetta or bacon, chopped and cooked for garnish, optional (i leave it as it is for vegetarians)
method
in heavy bottom pot ( i use a deep skillet) but a pot will work. heat oil over medium heat. add onions, and cook for 15 minutes. add sugar and cook until deep carmel color another 30 minutes. stir frequently to keep sugars being release from onions from burning. season onions with salt and pepper. transfer half of onions in a food processor and save the other half as it is (i use 1/3 cup or more water as needed to help loosen the onions into a paste) and grind into a smooth thick paste. scape into a mixing bowl with a rubber spatula and let it stand.
heat broth in a medium saucepan over medium heat
in a large deep skillet (or a soup pot) heat garlic, in oil and butter over medium heat. when garlic speaks by sizzzling in oil (if you use whole remove it from pan, if chopped up, just add in the rice immediatly along with it) add arborio rice and coat well with the butter and oil. add a cup of hot stock and stir and cook until liquid is absorbed repeat until all of the broth is absorbed it will take 2-3 minutes to incorporate each cup of liquid, be patient, it takes time. stir frequently about 20 minutes total. risotto should be creamy and porridge like consistency remove from stove and stir in both onions and the onion puree, cheese and thyme. serve on plates and serve with pancetta if desired, its a lot of work, but for leftovers you can make risotto cakes, which will show you tomorrow how! so try it on a weekend its soo good~
recipe courtesy Rachael Ray's Open House cookbook, but a spin-off by Chef Ava Marie
2 tbl EVOO- Extra virgin olive oil
4 large onions, thinly sliced
1 tsp sugar
salt and pepper to taste
7 cups chicken broth
2 cloves chopped garlic
1 1/2 tbl EVOO- Extra virgin olive oil
3 tbl butter
3 cups arborio rice (i would use trader joes brand- you'll need about 2 boxes, but MEASURE before adding please)
3/4 cup parmigiano reggiano cheese
2 tsp dried thyme
4 oz pancetta or bacon, chopped and cooked for garnish, optional (i leave it as it is for vegetarians)
method
in heavy bottom pot ( i use a deep skillet) but a pot will work. heat oil over medium heat. add onions, and cook for 15 minutes. add sugar and cook until deep carmel color another 30 minutes. stir frequently to keep sugars being release from onions from burning. season onions with salt and pepper. transfer half of onions in a food processor and save the other half as it is (i use 1/3 cup or more water as needed to help loosen the onions into a paste) and grind into a smooth thick paste. scape into a mixing bowl with a rubber spatula and let it stand.
heat broth in a medium saucepan over medium heat
in a large deep skillet (or a soup pot) heat garlic, in oil and butter over medium heat. when garlic speaks by sizzzling in oil (if you use whole remove it from pan, if chopped up, just add in the rice immediatly along with it) add arborio rice and coat well with the butter and oil. add a cup of hot stock and stir and cook until liquid is absorbed repeat until all of the broth is absorbed it will take 2-3 minutes to incorporate each cup of liquid, be patient, it takes time. stir frequently about 20 minutes total. risotto should be creamy and porridge like consistency remove from stove and stir in both onions and the onion puree, cheese and thyme. serve on plates and serve with pancetta if desired, its a lot of work, but for leftovers you can make risotto cakes, which will show you tomorrow how! so try it on a weekend its soo good~
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