This caramelized onion risotto recipe features caramelized onions, fresh tomatoes, and rich pancetta. No better way to describe this dish than drool-worthy!
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Risotto is one of those dishes that's truly special when done right. While it may seem intimidating, it's a favorite of mine for entertaining—who doesn't love creamy risotto? It's a comforting yet elevated main course.
This particular caramelized onion risotto, featuring caramelized onions, pancetta, and tomatoes, holds a special place in my heart. The flavors build beautifully, creating a rich, deep taste.
Although risotto can seem daunting, the key is patience. Be sure to read the recipe thoroughly and take your time with each step. You can absolutely master it!
Caramelized Onions
Caramelized onions are my favorite way to enhance any dish with a touch of decadence. Like risotto, they require time and patience.
For the best results, use yellow onions, as they have a sweet flavor that caramelizes beautifully with butter, adding depth to your recipes. Different onion varieties, like red or shallots, will alter the overall taste, but yellow onions are ideal for building flavor.
How To Make Caramelized Onions
Now that that's covered, let's dive right in! Start by adding one stick of unsalted butter to a deep cast iron Dutch oven or large pot. Melt the butter over medium heat, then add one julienned yellow onion. Stir until you hear sizzling, then reduce the heat to medium-low to avoid burning.
Season with half a teaspoon of black pepper and a fourth teaspoon of salt, and stir for another 30 minutes to caramelize evenly. If the onions crisp or the butter bubbles, lower the heat. After 15 minutes, add two tablespoons of chicken broth and one teaspoon of Worcestershire sauce to deglaze the pan, enhancing flavor.
Continue stirring for another 15 minutes until the onions are soft and golden brown. They should be shrunken, absorbent of butter, and taste rich and delicious. Once done, remove the onions from the pot and let them cool. The entire process takes about 40-50 minutes, but the end result is well worth the wait!
Next Up: The Pancetta
After removing the caramelized onions, add half a cup of diced pancetta to the pot—no oil or butter needed! The pancetta's fat and leftover onion oils will prevent sticking. Cook over medium heat for five minutes until slightly crispy, but not burnt. Remove the pancetta and place it on a paper towel-lined plate to absorb excess grease, keeping it crispy for later use.
The Tomato Sauce
Chop one cup of ripe heirloom tomatoes and season with salt and pepper; let them sit for five minutes to release their juices. Meanwhile, add one teaspoon of olive oil and one minced shallot to the pot, cooking over medium heat for two minutes. Stir in two diced garlic cloves and cook for another minute. Add the heirloom tomatoes and one tablespoon of dried white wine (like chardonnay) and let it cook down on medium-low heat for two minutes. Stir in one tablespoon of tomato paste and one tablespoon of fresh basil, then reduce heat to low and simmer for five minutes.
After simmering, turn off the heat and blend the mixture in a food processor until smooth, about two minutes. Strain the blended mixture to catch any tomato skins, discarding them. Set the sauce aside for later use in the risotto.
Finally Time for the Risotto
Now that the caramelized onions, pancetta, and tomato sauce are ready, it's time to add the main ingredients! Start by adding one teaspoon of olive oil to the pot and then pour in one cup of arborio rice. Add one fourth cup of dry white wine (the same used for the tomato sauce) and toast the rice for about two minutes to enhance its flavor.
Next, heat half a cup of chicken broth and pour it into the rice, stirring over medium-low heat to help the rice absorb the liquid. It's crucial to use warm broth, as cold liquid can shock the rice and result in a mushy texture.
Once all the liquid is absorbed, repeat this process with a total of two and a half cups of chicken broth, adding it half a cup at a time to ensure better absorption. In total, you'll use three cups of chicken broth.
Adding Everything In
Now that the rice is cooked, it's time to add everything back in! Start by slowly pouring in the tomato sauce. Gently stir the sauce in to combine with the cooked arborio rice. Then, add one cup of grated parmesan cheese. I know shredded parmesan cheese is easier to use, but freshly grated parmesan integrates so much better and yields a perfectly cheesy dish. Finally, add the cooked pancetta and caramelized onions. Stir everything together to evenly distribute the onions.
At last, the risotto is ready! Serve up the beautiful caramelized onion risotto and top with fresh basil and parmesan cheese. All that's left to do is eat and enjoy!
Tomato, Pancetta & Caramelized Onion Risotto
Course: Dinner, LunchDifficulty: Medium8
Servings30
minutes1
hour30
minutesThis decadent risotto is worth the wait!
Ingredients
- For the Caramelized Onions
1 stick of unsalted butter
1 yellow onion, julienned
½ teaspoon pepper
¼ teaspoon salt
2 tablespoons chicken broth
1 teaspoon Worcestershire Sauce
- For the Pancetta
½ cup diced pancetta
- For the Tomato Sauce
1 cup ripe heirloom tomatoes, chopped
1 teaspoon pepper
½ teaspoon salt
1 teaspoon olive oil
1 shallot, minced
2 cloves of garlic, diced
1 tablespoon dry white wine
1 tablespoon tomato paste
1 tablespoon basil leaves
- For the Risotto
1 teaspoon olive oil
1 cup arborio rice
¼ cup dry white wine
3 cups chicken broth, warm
1 cup grated parmesan, plus more serving
Sliced basil, for serving
Directions
- For the Caramelized Onions
- Add one stick of unsalted butter to a cast iron Dutch oven or large pot
- Melt over medium heat, then add one julienned white onion
- Stir for five minutes, then season with pepper and salt
- Reduce the heat to medium-low and continue stirring for 15 minutes
- Add the chicken broth and Worcestershire sauce to deglaze the pot
- Continue stirring for 15 minutes
- Once the onions are a dark golden brown, remove from the pot and allow to cool
- For the Pancetta
- Add the diced pancetta to the pot and cook over medium heat for five minutes
- After five minutes, the pancetta should be slightly crispy. Remove from the pot and place on a paper towel lined plate to cool.
- For the Tomato Sauce
- Season the chopped heirloom tomatoes with salt and pepper, then allow to sit for five minutes
- Add the olive oil and shallot to the pot over medium heat
- Cook for two minutes before adding the diced garlic and cooking for another minute
- Then, add the heirloom tomatoes with the white wine
- Allow the vegetables to cook down for two to three minutes
- Stir in the tomato paste and basil leaves
- Reduce the heat to medium-low and allow to simmer for five minutes
- Remove from heat and pour into a food processor
- Blend for two minutes until smooth, then pour into a bowl through a strainer
- Discard of any tomato skins and set the tomato sauce to the side to cool
- For the Risotto
- Add the olive oil to the pot and set the heat to medium
- Pour in the rice with the white wine and allow the rice to toast for 2-3 minutes
- Then, reduce the heat to medium-low and add half a cup of warm chicken broth
- Stir continuously so the rice can absorb the liquid
- Once all of the liquid has been absorbed by the rice, repeat steps 3-4 for the next 2 ½ cups of chicken broth
- After all 3 cups of chicken broth has been added to the rice and absorbed, pour in the tomato sauce
- Stir to combine the tomato sauce with the cooked rice
- Finally, add the grated parmesan, cooked pancetta and caramelized onions
- Turn off the heat and stir to evenly distribute all of the ingredients
- Serve the risotto with fresh parmesan and basil leaves
Recipe Video
Notes
- Store in an air-tight container for up to five days.
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