Caramelized Onion Risotto

A rich and creamy risotto inspired by the comforting flavors of French onion soup made even better with our Beef Bone Broth, Bestia.

Ingredients

For the caramelized onions:

• 4 onions, thinly sliced
• ¼ cup Pikora Beef Bone Broth
• 40g butter
• 7g salt

For the risotto:

• 5 cups water
• Pikora Beef Bone Broth (approx 5 sachets)
• 1 cup Arborio rice
• 2 garlic cloves, minced
• ½ onion, finely chopped
• 20g butter
• 15g olive oil
• 40g sherry or white wine
• Salt and pepper to taste

For the gratin toast:

• 4-6 slices rustic bread
• 100g Gruyère cheese, grated

Instructions:

1. Prepare the broth – Heat the water in a pot, stir in Pikora Beef Broth, and keep warm over low heat.
2. Caramelize the onions – Melt butter in a large pan over medium heat. Add sliced onions and salt, stirring well. Cook, stirring every 5 minutes, for about 40 minutes or until golden and caramelized. Deglaze with Pikora Beef Broth, mix well, then remove from heat and set aside.
3. Sauté the aromatics – In a large pot, melt butter and heat olive oil over medium heat. Add garlic and chopped onion, cooking for about 5 minutes until translucent.
4. Toast the rice – Stir in Arborio rice and toast until the grains look slightly translucent. Deglaze with sherry or white wine, stirring well.
5. Cook the risotto – Once the wine has mostly evaporated, add about 2 cups of warm Pikora Beef Broth and stir constantly. As the liquid is absorbed, continue adding more broth, ½ cup at a time, stirring continuously. Repeat this process for about 25-30 minutes until the rice is al dente. Stir in the caramelized onions.
6. Finish the risotto – Optionally, stir in a tablespoon of butter for extra creaminess.
7. Make the gratin toast – Top the bread slices with grated Gruyère and broil until the cheese is melted and golden brown.
8. Serve – Place the cheese toast over the risotto or serve on the side, just like a classic French onion soup.

Enjoy! 🍲

Recipe by: Patricia Carmona aka La Punnet