This Caramelized Onion Risotto is @WhatsGabyCookin’s go-to for entertaining because it looks (and tastes) impressive but isn’t too complicated. Cook and serve it in a Nuit Braiser for a beautiful stove-to-table presentation – plus, the enameled cast iron helps keep the food warm at the table, and you’ll have fewer dishes to do at the end of the night!
Shop Nuit: https://bit.ly/3WDMSCV
Ingredients:
3 tablespoons butter, divided
1 tablespoons olive oil
2 yellow onion finely sliced
4 cloves garlic finely chopped
2 springs fresh thyme, plus more for garnish
1 cup Arborio Rice
½ cup dry white wine
3 cups chicken or vegetable stock
⅓ cup grated Parmesan
2 tablespoons mascarpone cheese
Kosher salt and freshly cracked black pepper, to taste
Instructions:
1. In a 3.5 or 5-quart Le Creuset Braiser, heat 2 tbsp of butter and the olive oil over medium-high heat. Add the sliced onion and stir. Reduce heat to medium and sauté for 25-35 minutes until softened and caramelized, making sure to season with salt and pepper as you go. Add the garlic and 2 sprigs of thyme with 5 minutes to go and stir to combine. Remove ¾ of the mixture from the skillet and set aside. Discard the thyme stems.
2. In the same braiser, with the remaining onions and the additional 1 tbsp of butter, add the arborio to the skillet, and stir for 1 minute to toast the rice.
3. Once the rice has slightly toasted, add the white wine and stir to combine. Wait until all the wine has been absorbed and then start adding the stock ½ cup at a time, making sure to let each batch of chicken stock absorb before adding the next. Continue to stir the risotto the entire time, about 25-30 minutes. Once you’ve added all your stock, and the rice is tender, reduce the heat to low and stir in the Parmesan, mascarpone cheese and reserved caramelized onions. Season with salt and pepper and extra thyme as needed. Serve immediately in the braiser.