Risotto With Caramelized Onions Cabbage Food

SAVOY CABBAGE RISOTTO

Steps:

• Prepare the savoy cabbage, remove the stalk and cut the leaves into small strips. Peel and dice the onions.
• In a large pot heat the olive oil. Add the onion dices and sautée them. Then add the savoy cabbage together with the rice and sautée for another three minutes, stirring occasionally.
• Deglaze with white wine, let simmer for about two minutes and then add half of the broth.
• Let simmer on medium heat for about 20 minutes, stirring frequently and adding the rest of the broth by and by.
• When the rice has soaked up nearly all the liquid, add the red camembert and the butter. Season with dill and pepper to taste. If you want to you can also top the risotto with some chopped walnuts.

RISOTTO WITH CARAMELIZED ONIONS & CABBAGE

Steps:

• In a large, non-stick skillet, heat the olive oil over medium heat. Add the onions, cabbage and thyme and saute until the onions are golden, 10 to 12 minutes, stirring frequently.
• Meanwhile, in a saucepan, combine the broth and wine and heat to simmering.
• When the onions are golden, add the rice and toss to coat with oil. Add 1 cup of the simmering broth to the rice and stir until most of the liquid has been absorbed. Continue adding more broth, 1 cup at a time, cooking and stirring as the liquid is absorbed. It will take a total of 18 to 35 minutes for most of the liquid to be absorbed and the rice to become tender and creamy.
• Stir in the Parmesan. Season to taste with salt and pepper if needed. Serve hot.

CARAMELIZED ONION RISOTTO WITH BACON AND PARMESAN

Steps:

• 1. Cook the diced bacon in a dutch oven over medium heat until brown and crispy, about 6 to 7 minutes. Drain bacon on paper towels and set aside.
• 2. Add the onions to the bacon fat in the dutch oven and reduce heat to medium-low. Cook onions until well browned, about 20 minutes, stirring occasionally. Place cooked onions on a plate and set aside. Rinse and dry dutch oven.
• 3. Simmer the chicken broth in a saucepan and keep hot on the stove over low heat.
• 4. Heat the oil in the now empty dutch oven over medium heat. Add the garlic and cook until fragrant, about 30 seconds. Add the rice, cook and stir for 2 minutes.
• 5. Add 1 cup of the hot chicken broth to the rice and continue stirring until the rice has absorbed the liquid. Continue adding broth 1 to 2 cups at a time while continuously stirring, until rice has absorbed the liquid and mixture is creamy, about 25 to 30 minutes.
• 6. Turn off the heat and stir in the onions, bacon, Parmesan cheese and thyme.
• 7. Add salt and pepper to taste. Serve.

CARAMELIZED ONION AND FENNEL RISOTTO

Steps:

• In a heavy pot or Dutch oven, heat oil and 2 tablespoons butter over medium-low heat. When butter is melted, add sliced onion and fennel and stir until coated. Cover the pan and cook slowly until tender, about 10 minutes. Stir in salt and sugar. Raise heat to medium-high and cook, stirring frequently until onions are dark brown, about 25-30 minutes.
• Simmer broth in a separate pot on the stove.
• To the onions and fennel, add garlic, Arborio rice and herbs. Cook, stirring frequently until the rice is translucent around the edges, about 3 minutes. Add wine and cook, stirring frequently, until fully absorbed, 4 to 5 minutes. When the wine is fully absorbed, add 2 cups hot broth and simmer, stirring every 3 to 4 minutes until liquid is absorbed, about 12 minutes. Stir in another 1/2 cup of hot broth and cook, stirring constantly until absorbed. Repeat with additional broth 2 or 3 more times, until rice is al dente. Remove risotto from heat and stir in remaining 1 tablespoon butter and Parmesan. Serve.