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.
Love to cook? Sign up today to get daily recipes from Fine Cooking plus special offers
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.
© 2020 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?
Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.