If you’ve never made risotto, it can be a little bit intimidating. Risotto is definitely a dish that requires a lot of patience and a fair amount of time. If you’re cooking for a large group, it can be especially tricky, as doubling the recipe requires even more time. I have a few tips and tricks to help you along the way. The truth is, it’s pretty tough to make a risotto that tastes bad, so as long as you’re not cooking it in a restaurant, I wouldn’t worry if it isn’t perfect.
Traditionally, a perfect risotto should be creamy and shift slightly while the plate or bowl is tipped from side to side. More often than not, it turns out sticky and holds too much shape. The key is to prep ahead, grab a glass of wine, and enjoy the view of your wall for the next 20-30 minutes. In the end, it’s totally worth it.
Tip number one. Plan your other dishes around the risotto. I like to pair risotto with my roast chicken so that while the chicken is cooking for over an hour, I have plenty of time to prep and tend to everything else. I’ll always have my salad ready to be dressed (no avocado yet), my veggie prepped for the oven or steamer, and I rarely have anything left to chop or measure once I’ve begun the risotto. Since this recipe includes caramelized onions, I recommend cooking them well ahead of time so you’re not waiting for them near the end. If the chicken comes out of the oven, and there is still lots to do, do not fret! Cover and leave it to rest until you’re ready to carve and serve.
Tip number two. Slow and steady wins the race. There are lots of recipes that claim to have perfected the process of risotto, without having to stand over the stove top and stir for the entirety of the cooking process. In all fairness, I found myself very impressed with how well this works, but I find my risotto almost never turns out the same when I follow this concept. So, in my experience, the best way to consistently end up with a creamy and flavorful final product, is by stirring it myself.
Tip number three. Don’t feel married to the flavours. The best thing about risotto is that once you have the process down, you’re left with seemingly endless creative freedom! Don’t love the lemon zest? Take it out. Love mushrooms? Add them in (halfway through the cooking process to cook them into the rice)! I often use shallots instead of leaks and sometimes cook sage into the onions, instead of garnishing with parsley. Full disclosure, I once used red wine because I forgot to get white, and guess what? It turned out purple, but it tasted great. Find your favourite flavour profile, and just go with it. In the comfort of your own kitchen, nobody’s judging.
Risotto with Caramelized Onions and Lemon Zest
Ingredients
- 1 Cup Arborio Rice
- 1 Tbsp Fine Quality Balsamic Vinegar
- 1 Large Yellow Onion
- 1 Large Leek, whites and pale greens chopped
- 3 Large Cloves of Garlic, minced
- 4 Cups Chicken Broth, preferably homemade
- 4 Tbsp Butter
- 2 Tbsp Oil
- 1/4 Cup White Wine
- 1/2 Cup Freshly Grated Parmesan
- 1-2 Lemons, zested
- 1/3 Cup Chopped Parsley
- Salt + Pepper to taste
Instructions
- Caramelized Onions:
- Start by slicing your onion lengthwise into four quadrants. Take each quadrant, one by one, and slice crosswise into thin “half-moons”. Heat a castiron skillet over medium heat and add 2 tbsp butter.
- Note: I prefer to use a castiron skillet for caramelizing, as it allows for a “fond” to build under the onions, which is where most of the flavour comes from.
- Add the onions to the skillet and stir to coat evenly with butter. Let them cook, stirring periodically (every 5 minutes or so). Once they become a shade of “blonde” (approximately 20 minutes), start watching for the “fond”. Make sure to let it build before scraping it off the bottom to mix, but avoid letting it burn. From this point on, it’s up to you how dark you’d like your onions. The deeper in colour, the stronger the flavour. I typically stop the process around 40 minutes, but taste your onions as you go and stop when you’re ready. If the pan starts to show burning, near the end, put a small about of water in to “deglaze”. Once the onions are at the point that you like, add 1 tbsp of balsamic vinegar and mix. Remove onions from pan, and set aside for later.
- Risotto:
- Note: I prefer using a very wide/deep pan for risotto, instead of a pot. It allows for the risotto to cook more evenly, and helps to avoid overcooking the grains closer to the bottom.
- Keep broth warm in a saucepan, over medium-low heat. Don’t let it boil. In a large pan, heat 2 tbsp butter and 2 tbsp olive oil over medium heat. Once the butter is foaming, add the leeks. Let them sweat until slightly soft, about 2 minutes, and add garlic. Once fragrant, add arborio rice and stir to coat evenly in butter. Stir grains relatively frequently until slightly golden. Once the rice is toasted, pour in the white wine and mix until completely absorbed. 1/2 cup at a time, start adding the warm broth, stirring constantly until absorbed. From start to finish, this portion of the process takes approximately 20 minutes. If you’d like to add mushrooms to your risotto, you would do so once you’ve made it through half the broth.
- Once the risotto has reached your desired consistency (creamy and al dente), fold in the freshly grated parmesan (I sometimes add a little extra), caramelized onions, lemon zest, and parsley (reserving some for garnish). Salt and pepper to taste, and you’re ready to serve!
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