Carmelized Onion Fontina Risotto
Give it love and attention to detail and it will love you back.
Not always does this dish work out for me, so here are some helpful tips I have picked up along the way:
- Its OK not to stir super vigorously, like you may see chefs do on cooking shows like Hell's Kitchen. This is what I thought was required at first, but the dish never seemed to get done because the rice was never given a chance to cook! So stir often like every 3-4 seconds, but not all the time.
- In the end, don't substitute oil for the butter because the rice won't congeal together in the way risotto is supposed to.
- Eat right away.
- Leftovers: they harden to a hot mess. To easily re-heat risotto, add a few spoons to a saucepan and turn on low heat. Add a little milk. Slowly separate risotto with spoon, using milk for moisture to help break it apart. Heat on low for about 10 minutes until warmed, adding more milk if needed, so as to not burn the risotto to the pan.
- During the leftover part, its nice to experiment with throwing different spices in there, so for the next time you make risotto, maybe there is a different flavor you can experiment with!
- 2 c
- arborio rice
- 6 c
- vegetable stock
- 1 Tbsp
- olive oil
- 1 c
- yellow onion, finely diced
- 1 Tbsp
- butter, unsalted
- 1 1/2 tsp
- brown sugar
- 1/4 c
- heavy whipping cream
- 1 tsp
- 1/4 c
- parmesan cheese
- 1 1/2 c
- fontina cheese, grated
- dashes of salt and pepper
- fresh basil
How to Make Carmelized Onion Fontina Risotto
- 3Warm up your stock. Keep it on a low heat (don't boil) closeby.
- 7Add 1-2 ladels of stock to the rice, stir and keep over medium heat. When absorbed, add more stock, stirring often.
- 8Repeat this process of (adding stock, stiring, when absorbed adding more stock, etc.), until rice is tender. Taste it the whole time through, checking for tenderness. Also, if its bland, add dashes of salt during this time.
- 9Note: if you run out of stock and your rice is still not done (this has happened to me!), then OK to use lukewarm water - just don't use cold water or cold milk because it will shock the rice - add the water like you would the stock, until rice is done.