Caramelized Onion Risotto with an Aged Balsamic Drizzle

This recipe is from the post: The Tale of the LIttle Chicken That Could, Part III: Risotto, the Essence of a Chicken and the End?

Serves 2

Note: This recipe is all about the essence of a few fine ingredients, allowing each one to shine through. It’s simple and delicious, just be prepared to stir.

3 cups of roasted chicken stock, preferably homemade, but use low sodium store bought if you must
1 1/2 Tablespoons butter
1/4 cup chopped shallot
1 cup chopped onion
1/2 cup arborio rice
1 Tablespoon dry sherry or dry white wine
1/4 cup Parmigiano Reggiano cheese, grated
2 Tablespoons aged balsamic vinegar, preferably very high quality
A sprinkle of finely chopped Italian flat leaf parsley (optional)

Bring the broth just to a simmer in a small sauce pan and keep warm over low heat, do not boil.

Place the 2 Tablespoons of balsamic vinegar in a small saucepan and reserve to the side.

Melt the butter in a large saucepan over medium heat. Add the shallots and the onion to the pan and cook for about 12-15 minutes, stirring frequently, until the shallot and onion are lightly caramelized and golden brown, then sprinkle with a tiny pinch of kosher salt. Add the rice to the pan and stir constantly for 30 seconds, then add the sherry or wine and cook about 15 seconds more. Add 1/2 cup of the hot broth, cook for about 2 minutes, stirring constantly until the broth is absorbed by the rice, but not dry. Add the remaining broth 1/2 cup at a time, stirring constantly until the liquid is absorbed each time before adding the next 1/2 cup. This will take about 20-25 minutes total. At the time of adding the last bit of liquid, turn the heat on to low underneath the pan with the balsamic vinegar, stirring fairly frequently, and allow it to simmer, reducing and thickening a bit to the consistency of syrup, then turn off the heat and reserve while you finish the risotto.

When the last amount of liquid is absorbed and the risotto is creamy, remove from the heat and stir in the Parmigiano Reggiano cheese until well combined. Serve the risotto immediately, drizzling some of the balsamic vinegar reduction in a circular motion over the top of each portion, then finish with a sprinkle of fresh parsley, if desired.

Recipe ©2012 Betsy Burts/Bits and Breadcrumbs. All reproduction rights reserved.


2 thoughts on “Caramelized Onion Risotto with an Aged Balsamic Drizzle

  1. Pingback: Spring Teases Us and a Refresher on How to Cook and Extend a Roasted Chicken | bits and breadcrumbs

  2. Pingback: Earthy Wild Mushroom Risotto | bits and breadcrumbs

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