Servings: 4 to 6
Onions are often used in risotto, but not usually as the main ingredient. In this soothing dish, you get a bite of beautifully browned, sweet, soft caramelized onions in every forkful. Aged Gouda gives the risotto a slightly toasty butterscotch flavor, but the more traditional Parmigiano-Reggiano is also delicious.
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I made this for the first time tonight and we loved it. We'll definitely be making it again and again. The flavors are perfectly blended in this recipe and it's written very well, even for a novice risotto maker. I didn't need to use the last 1/2-3/4 cup of broth. I also used the Parmiggiano-Reggiano and I'm very glad I did. It took me an hour to make this, so some will say it's time consuming, but for me it's time well spent. I love to cook, and this was a pleasant break from a hectic week. Thank you Fine Cooking.
We loved this. I think the key is in getting the onions nicely caramelized for deep flavor. I like to get the onions all slightly softened over medium high heat and then cover and turn to low for at least a half an hour. I then uncover and turn to medium to allow color to develop, stirring occasionally. I can't not add an aged balsamic to the onions any time I make them, and did so again this time.I only had Gruyere on hand so I used that, and loved it. Topping the serving of risotto with remaining onions was very good! I'd definitely make this again. I'm tired and pregnant with my fourth child but it was worth standing over the stove for this.
Simply delicious. I used parm-reg, ended up using all of the broth mixture. Absolutely wonderful flavours.
One of the best risottos I've made the sweetness of the onion is amazing
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