Caramelized Onion Risotto
The Rice Theory of Everything
Caramelized Onion Risotto | Dara O’Brien
By Dara O’Brien
Creative Director, Lake Isle Press
The Theory of Everything is as yet hypothetical. Those who pursue it are looking for one all-encompassing framework that will unite all aspects of the universe. I have no idea what that means in a practical or even theoretical sense. But as I understand it, it’s about what brings all things together.
Kind of like rice.
Rice brings just about all food together. Stir fries, curries, chiles, soups, roast chicken, pork chops, stews. It’s a staple of Asian, African, Latin American, and European cuisines.
Grocery stores have more varieties of rice on their shelves than Elon Musk has children, and a staggering 120,000 varieties are available worldwide. If you’re in the mood for change, you can always substitute a rice-adjacent grain, such as fonio, quinoa, bulgar — or couscous or orzo which are pastas that pretend to be grains.
One could argue that rice is the Zelig of foods. It is also the one food I would find it hard if not impossible to live without. Ironic, since growing up as a picky eater, I refused to eat it until I got into high school. Rice has become one of the pillars of my diet; that gives me hope that change is always possible.
I have at least seven kinds of rice in my pantry, and I’m always on the lookout for new ways to prepare them. Caramelized Onion Risotto, my latest new recipe, follows Risotto for One, Saffron Risotto, Spiced Chicken with Rice, Cuban Black Beans and Rice, Chicken and Rice Soup With Achiote, Indian Spiced Fried Rice, Lentils and Rice, Red Rice Pulau, Spinach Rice, and Red Beans with Rice to name a few.
This recipe is by Rachael Ray from her “Open House Cookbook,” published by Lake Isle Press. Since caramelizing onions is time consuming, I wondered if it would be worth doing, since basic risotto is so good without the extra fuss. The answer is yes, it is.
The whole process wasn’t quick but it was easy, with no glitches or unexpected turns. The jammy caramelized onion paste was a perfect complement to the cheese, thyme, and creamy rice. I browned ground chorizo and used it in place of pancetta; I assumed it would be a delicious substitute, and it was.
I cut the recipe in half and wound up with about four servings. I stirred the leftovers into in a generous amount of hot chicken broth to reheat them. They were as good as fresh.
I’ve read that some people make caramelized onions in bulk and freeze what they cannot use within a few days time. That would make sense for this recipe, since even if the defrosted onions have a softer texture, that’s not a problem. They could even be processed into a paste first before freezing.
In light of the deliciousness of this recipe, bulk caramelizing sounds like a good idea.
CARAMELIZED ONION RISOTTO
Click here for printable recipe.
Feeds 8-12
INGREDIENTS
2 tablespoons extra-virgin olive oil
4 large onions, thinly sliced
1 teaspoon sugar
Salt and pepper to taste
7 cups chicken broth
2 cloves chopped garlic, cracked and removed from skin
1½ tablespoons extra-virgin olive oil
3 tablespoons butter
3 cups arborio rice
¾ cup Parmigiano cheese
4 sprigs fresh thyme, leaves stripped from stem and chopped (2 tablespoons)
4 ounces pancetta or lean bacon, chopped and browned, for garnish
PREPARATION
In heavy bottom pot, heat oil over medium heat. Add onions, and cook 15 minutes. Add sugar and cook until deep caramel color, another 30 minutes. Stir frequently to keep sugars being released from onions from burning. Season onions with salt and pepper. Transfer half of onions at a time to a food processor and grind into a smooth thick paste. Scrape into a mixing bowl with a rubber spatula and let stand.
Heat broth in a medium saucepan over medium heat
In a large deep skillet or Dutch oven, heat garlic in olive oil and butter over medium heat. When garlic speaks by sizzling in oil, remove cloves from pan. Add arborio and coat well with the butter and oil. Add a cup of hot stock and stir and cook until liquid is absorbed. Repeat until all of the broth is absorbed. It will take 2 or 3 minutes to incorporate each cup of liquid. Hand off stirring duty to as many family members as you can reach and drag into your place at the stove. Risotto should have a creamy, porridge-like consistency and the entire process should take about 20 minutes. Remove from stove and stir in onions, cheese, and thyme. Place on plates and serve immediately with a garnish of pancetta. It's a lot of work, but so worth it. Make up for it by choosing simpler recipes for the rest of the meal.
Recipe from “Rachael Ray’s Open House Cookbook” by Rachael Ray, published by Lake Isle Press, 2006
Caramelized Onion Risotto Recipe
from “Rachael Ray’s Open House Cookbook” by Rachael Ray,
Lake Isle Press, 2006
OTHER RECIPES BY RACHAEL RAY
Broiled Cod and Amalfi Coast Lemon Linguini
Chicken and Grapes with Creamy Mustard Sauce and Couscous
Green Minestrone
Pasta Carbonara
Pasta With Citrus Cream Sauce
This collection of recipes geared toward easy entertaining is a great resource for casual parties, Sunday suppers, and parties for kids by kids. Whether its a buffet with Bacon-Wrapped Scallops or Close-to-Grandma Betar’s Stuffed Grape Leaves, or perhaps Pasta alla Norma or Smoked Pork Chops with Apple and Onion, the same principles apply: keep it simple, delicious, and fun.
As is true for all of Rachael’s recipes, these inspired recipes call for easy-to-find ingredients and draws on international cuisines. Just as important, they’re sure to get rave reviews from family and friends.