Caramelized Onion Risotto
5 cups chicken broth
1 medium red onion, coarsely chopped
1 shallot, coarsely chopped
8-12 cloves garlic, coarsely chopped (I generally shoot for 10, but at those quantities it hardly matters if you use one more or less).
2 tablespoons butter
1 tablespoon brown sugar
1 tablespoon balsamic vinegar
1 1/2 cup Arborio Rice
3/4 cup white wine
1 teaspoon salt
3/4 teaspoons freshly ground black pepper
scant 1/2 cup heavy cream
1/4 teaspoon cayenne pepper.
Heat the broth in a large covered saucepan until it reaches a low boil, then reduce heat to low. (You can start heating the broth and continue with the recipe--it will be close enough to ready by the time you need it).
Heat butter in a large skillet over medium heat, until the butter is melted and the pan is hot. Sauté onion, garlic and shallot in butter until the onion is tender and starting to brown. Mix together brown sugar and vinegar in a small bowl, and add to the pan. Continue to cook, stirring occasionally, until most of the vinegar has boiled off. Add rice and stir to coat, then add the wine, salt and pepper.
Cook for about a minute, until most of the liquid has been absorbed. Start adding the chicken broth, about a half cup at a time (1-2 ladles-full is my rule of thumb), allowing the liquid to be absorbed each time before adding more. Be sure to stir and scrape the bottom every minute or two. Once all the broth has been added, add the cream. Once the cream has been absorbed, stir in the cayenne, remove from heat and serve.
5 cups chicken broth
1 medium red onion, coarsely chopped
1 shallot, coarsely chopped
8-12 cloves garlic, coarsely chopped (I generally shoot for 10, but at those quantities it hardly matters if you use one more or less).
2 tablespoons butter
1 tablespoon brown sugar
1 tablespoon balsamic vinegar
1 1/2 cup Arborio Rice
3/4 cup white wine
1 teaspoon salt
3/4 teaspoons freshly ground black pepper
scant 1/2 cup heavy cream
1/4 teaspoon cayenne pepper.
Heat the broth in a large covered saucepan until it reaches a low boil, then reduce heat to low. (You can start heating the broth and continue with the recipe--it will be close enough to ready by the time you need it).
Heat butter in a large skillet over medium heat, until the butter is melted and the pan is hot. Sauté onion, garlic and shallot in butter until the onion is tender and starting to brown. Mix together brown sugar and vinegar in a small bowl, and add to the pan. Continue to cook, stirring occasionally, until most of the vinegar has boiled off. Add rice and stir to coat, then add the wine, salt and pepper.
Cook for about a minute, until most of the liquid has been absorbed. Start adding the chicken broth, about a half cup at a time (1-2 ladles-full is my rule of thumb), allowing the liquid to be absorbed each time before adding more. Be sure to stir and scrape the bottom every minute or two. Once all the broth has been added, add the cream. Once the cream has been absorbed, stir in the cayenne, remove from heat and serve.
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