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:

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

Caramelized Onion Risotto

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