Wednesday, January 27, 2010
Caramelised Onion Risotto
This is a great side dish. I had it with a salmon meal. There's something about risotto which makes me feel all warm inside when I eat it. To me, it's one of the heartiest meals I can have, although it consists of mainly rice.
I adapted the recipe from here.
1 tablespoon olive oil
1 large onion ; sliced thinly
1 1/2 cups Arborio rice
1/2 cup white wine
7 cups chicken broth ; heated
salt and freshly ground pepper ; to taste
Heat olive oil over medium heat. Add onion and cook for 15 to 20 minutes until onion is soft and caramelized. Add rice and stir to combine. Let cook for another minute. Add white wine and let reduce almost all of the way. Reduce heat to medium low. Begin adding chicken broth a cup at a time. Add more broth as each cup is absorbed. Continue until rice is al dente (you might not use all 7 cups). Season with salt, pepper, and any herbs.