Authentic home cooking from Italy, with US measurements. 
Risotto with Caramelized Red Onions and Grana Cheese Shavings
A great way to use up what's left in the fridge... Even when you don't have much time to think about what to cook and the fridge is almost empty, you can still make a delicious hot dish. This sweet and savory risotto is super tasty and very easy to make.
Risotto with Caramelized Red Onions and Grana Cheese Shavings
A great way to use up what's left in the fridge... Even when you don't have much time to think about what to cook and the fridge is almost empty, you can still make a delicious hot dish. This sweet and savory risotto is super tasty and very easy to make.
Open in Cookpad AppSteps
- 1
Prepare the vegetable broth with 1 carrot, celery, and onion. Keep it warm over very low heat.
- 2
Slice the onions thinly and sauté them with a drizzle of olive oil in a saucepan.
- 3
When the onions are golden, add the brown sugar. Stir and cook over low heat for about 5 minutes. At this point, the onions will start to caramelize.
- 4
Add 2 tablespoons of balsamic glaze and stir. Cook over low heat until the onions soften and are well caramelized. Remove a small amount to use as a garnish and set aside.
- 5
Add the rice and toast it over low heat.
- 6
Pour in the white wine and let it evaporate. Begin cooking the rice by adding a ladle of broth at a time. Cook over low heat.
- 7
When the rice is done, turn off the heat and stir in the butter. Serve, topping each plate with the reserved caramelized onions and Grana Padano cheese shavings as desired.
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