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.
This is a delicious risotto. I don't think there's any way to get 1 oz of grated cheese to come out to about a cup, so that may be an error in the recipe. I went with about 1/2c of grated parmesan, and that was good. It also took me longer than indicated to caramelize the onions. I don't think I could have sped it up with higher heat -- they already needed very frequent attention and occasional drips of water on the bottom to avoid burning. So, it took longer than I anticipated and needed a little adjusting, but it came out great.
Unusual but delicious risotto. I made it with extra-aged gouda and used all the broth. Because it takes a long time to caramelize the onions (30 minutes for me), this takes considerably longer than the usual risotto, but it's worth it.
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.
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