{meatless monday} — caramelized onion and heirloom tomato risotto

10 Dec

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i’m lovin’ me some risotto lately.  i just love the texture and the creaminess of it.  my favourite way to have it is with mushrooms.  but i had these items lying around and so i decided to try them together with the risotto.

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as you probably know by now, i also love cipollini onions – i think they are absolutely delicious caramelized.  i spotted RED cipollini onions and was eager to try them. i also had a gorgeous heirloom tomato laying around waiting for something perfect go be eaten with.  {i like how both the onions and the tomato are striped ;)}

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the ratio for risotto is about 1 cup rice to 3 cups liquid.  any kind of broth does well with risotto.

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heat up your broth on reserve on low… keep it to the side for later…

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begin by adding about 2 tablespoons of butter to a saute pan and add in the chopped onion.  let them begin to caramelize and brown up nicely.

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once good and golden brown, add in the chopped tomato.

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cook on low to medium heat into an almost paste-like consistency.

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there is no need to rinse risotto {also known as arborio rice} as it is more starchy than most and we want to maintain that, it’s what gives risotto it’s yummy creamy texture.  toss 1 cup into the pan and toast it for about a minute, stirring with a silicon spatula or the like, as to not break the rice.

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next, add in a little more than a half a cup of white wine.  this gives the risotto an amazing flavour; i think it’s the key to making it.  stir slowly and allow the wine to be absorbed into the rice.

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add in about a 1/4 cup at a time of your reserved broth…

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let the rice absorb the broth, stirring slowly…

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repeat this process until all of the liquid is absorbed {about 3 cups}.  the rice will become creamier and almost sticky. it takes about 20-25 minutes in all.

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it’s so delicious, i just love it.  and i find that it’s just wonderful for leftovers, as well.  so i’ll make a big batch and eat it for a few days for lunch… trying to stretch those healthy dollars 🙂

happy eating!

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7 Responses to “{meatless monday} — caramelized onion and heirloom tomato risotto”

  1. anthony0358 December 10, 2012 at 6:51 am #

    this looks so yummy!

    Like

  2. Green Door Hospitality December 10, 2012 at 7:30 am #

    This looks great! I’m on a risotto kick too! Actually just posted by butternut squash risotto, and next week will be posting my wild mushroom variation. 🙂
    Kenley

    Like

  3. Margarita December 10, 2012 at 12:06 pm #

    What a good idea! I forgot I have some arborio rice…now to see what else I’ve got laying around to make a risotto. Thanks! 😉

    Like

    • cooking with audrey December 10, 2012 at 12:59 pm #

      hehe, happy to help! i am a big proponent of “no food left behind” so i try to use up items with basics like grains and pastas or make soup, etc. thank you for following and for reading! 🙂

      Like

  4. Wendy December 11, 2012 at 8:33 am #

    Beautiful Food! Thank you for stopping by our happy little homestead @ Stand Upon Grace! Swing on in again sometime!!
    Blessings~ Wendy

    Like

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  1. {meatless mondays : heirloom cherry tomato risotto} | food & foto - September 2, 2013

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