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:
- Prepare the broth – Heat the water in a pot, stir in Pikora Beef Broth, and keep warm over low heat.
- 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.
- 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.
- Toast the rice – Stir in Arborio rice and toast until the grains look slightly translucent. Deglaze with sherry or white wine, stirring well.
- 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.
- Finish the risotto – Optionally, stir in a tablespoon of butter for extra creaminess.
- Make the gratin toast – Top the bread slices with grated Gruyère and broil until the cheese is melted and golden brown.
- 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
