Caramelized Onion Risotto

There is literally so much to talk over today (3 big things!!)… where practice we fifty-fifty start?! Caramelized Onion Risotto feels like the correct place to kick it off.

I've made risotto on boilerplate ii-3 times a month since learning that it ISN'T complicated back in my culinary school days. Prior to that, I was not going to even attempt it. It'due south really only a matter of combining different flavors with arborio rice and calculation liquid so the rice cooks slowly and becomes nearly flossy in consistency. It's everything in my world and I've been making information technology even more regularly since my wisdom teeth surgery.

Accept I convinced you lot that risotto shouldn't intimidate you? Yes? Neat – let'south motion on! Guess what'due south coming back starting at apex today…. Snapisodes! Except instead of on snapchat they are on instagram and they are chosen Gabisodes! Information technology's basically a commencement to finish cooking testify where I demo one of my favorite recipes and answer your questions in real time! I used to practice them every Fri on Snapchat but so the volume came out and I went on a 30 city book tour and oasis't had a chance to offset it support again. Well – today that all changes! Plus I'm in my all-time friends kitchen down in Long Embankment and then prepare to have major kitchen envy. Which leads me to our next topic….

Take a wild estimate where I'one thousand heading in less than 2 weeks!! VEGAS BABY! CES here I come! I'thousand literally over the moon thrilled to exist teaming up with KitchenAid to accept over CES. Well, at least office of CES. If you've never heard or been before, it's basically a tech showcase once a year with innovators and companies who have breakthrough tech who are introducing their products to market. I'grand taking my trusted partner in offense, Matt, and we're taking Vegas by storm. If you guys are going for work, please come visit me at the KitchenAid booth! And if you're not heading to Vegas for piece of work, make sure you tune into my insta-stories on January 10th because I'm going to be showing you lot all the latest and greatest KitchenAid tech for your kitchens and yous're NOT going to want to miss it.

Whew – shall we make a risotto now? Recipe is beneath, per usual! But you lot can also tune into my insta-stories starting at noon today and follow along for the step by pace process. And feel free to enquire whatever questions while I'm cooking! I can answer everything at the end so nosotros're all well on our manner to making risotto this weekend! Happy eating!

Caramelized Onion Risotto

Course Dinner

Cuisine Italian

• three tablespoons butter
• 1 tablespoons olive oil
• 2 yellow onion finely sliced
• 4 cloves garlic finely chopped
• 1 cup Arborio Rice
• i/ii loving cup dry white wine
• 3 cups chicken or vegetable stock
• one/3 loving cup grated Parmesan
• two tablespoons mascarpone cheese
• Kosher salt and freshly cracked blackness pepper to taste
• Fresh thyme garnish

• In a big skillet heat the butter and the olive oil over medium high estrus. Add together the sliced onion and stir. Reduce heat to medium and sauté for 25-35 minutes until softened and caramelized, making sure to seasoning with salt and pepper every bit you go. Add the garlic and the leaves of ii sprigs of thyme with 5 minutes to go and stir to combine. Remove ¾ of the mixture from the skillet and ready bated.

• In the same large skillet with the remaining onions and leftover oil/butter, add the rice to the skillet, and stir for 1 infinitesimal to just toast the rice.

• Once the rice has slightly toasted, add together the white wine and stir to combine. Wait until all the wine has been captivated and and then beginning adding the craven stock ane/2 cup at a time, making sure to let each batch of chicken stock blot before adding the next. Proceed to stir the risotto the entire time, about 25-30 minutes. Once you've added all your stock, and the rice is tender, reduce the heat to depression and stir in the Parmesan, mascarpone cheese and caramelized onions. Flavour with salt and pepper and extra thyme equally needed. Serve immediately.

Photo by Matt Armendariz / Food Styling by Adam Pearson / Recipe by What'due south Gaby Cooking

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Source: https://whatsgabycooking.com/caramelized-onion-risotto/

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