Recipe
Caramelised Onion Risotto
A creamy Italian risotto with slowly caramelised onions, Parmesan and a rich, savoury finish.
Ingredients
Method
10 mins prep40 mins cook50 mins total
Heat the stock in a saucepan and keep it just below a simmer.
Warm the oil and half the butter in a wide heavy-based pan. Add the onions and cook over low-medium heat for 15–20 minutes, stirring often, until deeply golden and soft.
Add the Arborio rice and stir for 2 minutes until the grains look glossy and translucent at the edges.
Add a ladleful of hot stock and stir until almost absorbed. Continue adding stock one ladle at a time, stirring regularly, for 18–20 minutes until the rice is tender but still has a little bite.
Stir in the Parmesan and remaining butter, then season with salt and black pepper. Rest for 2 minutes before serving.
Notes
Keep the stock hot and add it gradually so the rice cooks evenly while releasing its starch. Let the finished risotto stand briefly before serving.
About this recipe
Cook the onions until deeply golden, then use the classic gradual stock method to build a glossy risotto with a soft, rich texture.
