with caramelized onion, parmesan cheese, goat cheese, and aromatic rosemary
I’m a lady with many quirks. Always had and probably always will. One thing you should know about me is that I love onions. Baked, fried, raw . . . I’m not one to discriminate. So it was logical that when I heard about the caramelized onion risotto recipe, my heart skipped a beat.
I developed a love for risotto during my college years. The caramelized onion risotto is the perfect combination of the best flavors. Even cooking it made me feel like a chef in my own restaurant, though I was just a messy cook in a tiny kitchen of my cozy home. The smell will make you nose tinkle of pure joy, and the recipe itself will surprise you for its simplicity.
Perhaps that’s is the biggest secret of all Italian (inspired) dishes; keep it simple, keep it nice, but make it all with lots of love. And, that is exactly what I did with this caramelized onion recipe. I took my time, no rush, and assembled the dish with delicacy and the dedication to be in the moment. The result? A sublime dish that offers comfort and surprises everyone who gets a bite out of it. Whether you serve it during a dinner party or want to surprise your significant other with a special dinner, you won’t regret making this elegant and tasty dish. The playful combination of ingredients the delicious aroma will be a delightful surprise to anyone who gets this dish serve before their nose. They won’t know what hit them.
Creamy Risotto with caramelized onion, parmesan cheese, goat cheese, and aromatic rosemary
- 4 medium yellow onions halved and thinly sliced
- 60 ml olive oil +2 tbsp extra
- 1.5 tsp salt
- 300 gr arborio rice
- 120 ml dry white wine
- 1.5 l vegetable stock
- 125 Parmesan cheese
- 50 gr crumbled goat cheese plus extra for garnish
- handful rosemary sprigs half chopped
- salt & pepper to taste
Heat 100 ml olive oil on high in a stainless steel sauté pan. Add the onions to it and cook for 5 minutes. Stir, lower heat to medium, and cook for another 5 minutes. Just until the pan starts becoming slightly brown. Lower the heat to low, add salt and stir. Let the onions cook for another 30 minutes. Transfer the onions to a plate, cover, and store somewhere they can remain warm.
Heat 2 tbsp of olive oil, on medium heat, in a deep saucepan. Add the arborio rice and cook for a few minutes until they're glazed. Add the wine and cook again for a few minutes until absorbed.
Add enough broth to cover the rice. Let it simmer and stir often until the broth is absorbed. Add more broth again, simmer, stir, and let absorb. Keep doing this until the rice is a bit soft and chewy. You might not need to use all the broth.
Stir in the onion, the chopped rosemary, parmesan cheese, and goat cheese. Season with salt and pepper.
Garnish with crumbled goat cheese and rosemary sprigs and serve.