Monday, June 30, 2014

Caramelized Vidalia Onion Risotto with Truffle Essense

Simple and elegant with sweet Vidalia Onions

Vidalia Onions pack in the flavor!

So simple. Let's get started!


  • 2 + 2  tablespoons olive oil (separated)
  • 6 large Vidalia onions, chopped fine
  • 2  1/2 cups uncooked Arborio rice
  • 6 cups chicken broth
  • ½ cup of  Pino Grigio
  • 1/2 cup of Parmigiano Reggiano grated cheese
  • 1/2 teaspoon of white truffle oil
  • 1/2 teaspoon of granulated sugar
1.) In a large skillet on very low heat, combine the chopped Vadalia onions,  2 tablespoons of olive oil and sugar ,and sweat down for about 15 minutes.
2.) Turn the head up to low-medium, and constantly stir onions until they lightly brown and caramelize. This will take at least 20 minutes. Be careful not to 'fry" onions, this will change the texture and flavor.  Remove from heat.
3.) In a separate large skillet on low heat, combine remaining olive oil and arborio rice and stir to coat rice.
4.) Add wine and stir until wine almost evaporates.
5.) Heat broth in a large sauce pan and keep at a low simmer to use for rice.
6.) Add the broth, 1/2 cup at a time, stirring the rice until the broth has been absorbed between each addition.
7.) Once rice has reached an el dente firmness, add the caramelized Vidalia onions and stir to thoroughly in corporate.
8.) Stir in the Parmigiano Reggiano grated cheese and the truffle oil.
9.) Serve immediately with additional grated cheese, if desired.

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