Gorgonzola and Caramelized Onion Risotto Recipe

Ingredients

4 tablespoons olive oil
2 medium sweet onions, chopped
1.5 cup Arborio rice
6 oz white wine or dry vermouth
4 cups chicken or vegetable stock
4 tablespoons butter, divided in two parts
4 oz gorgonzola cheese crumbles
Parmesan cheese
flat leaf parsley or chives for garnish

Directions

Heat a large heavy bottom saute pan over medium heat. Add one half of the olive oil and two tablespoons of butter to the pan and melt butter. Add onions and sweat over medium heat stirring occasionally until they are golden brown. Remove and reserve one half of the onions.

When the onions are nearly done, heat stock in a small sauce pan to a simmer.

Add the second half of the olive oil to the saute pan. Add the rice and stir occasionally until the rice is well coated in oil. Gently saute the rice and onions until the rice is translucent and slightly brown. Deglaze the pan with the wine and reduce until the wine is almost fully absorbed.

Once the wine is almost absorbed, add 1/2 cup of hot stock and mix to combine. Stir occasionally. Let the mixture simmer until the wine is almost fully absorbed again. Repeat this procedure using progressively smaller amounts of stock until all of the stock has been used.

Ideally, once all of the stock has been added, the risotto should be perfectly cooked al dente. If the risotto is not fully cooked, water may be heated and used to continue the cooking process.

Total cooking time should be between 18-22 minutes. Once the risotto is cooked, mix in the gorgonzola cheese a bit at a time. Gorgonzola is powerful mojo and it can get overpowering for some people. Mix in the reserved carmaleized onions holding a pinch of onions back for garnish. Adjust seasoning to taste. If the risotto is too dry, add hot water a few tablespoons at a time to reach desired consistency. Garnish with something green.

April 22, 2009 Posted in: Cooking Techniques