Caramelized Onion Risotto

A love story to make you cry.

Remember the crack onions we made? We found some Arborio Rice in the pantry and realized we had a marriage (if you’re into that kinda thing) made in heaven (if you’re into that kinda thing).

This is a romance anyone can recreate. Here’s what you need…

(4 servings)

Ingredients:

• 1 tbsp olive oil.
• 3/4 cups Arborio rice
• 1/4 cup of Crack Onions
• 3–4 cups stock (recommend this chicken stock)
• ¼ cup white wine

Toppings:

• 1 clove Garlic
• 1 cup mushrooms, sliced
• 3 cups spinach
• ⅓ cup Goat Cheese
• 4 Eggs
• 1 tsp. vinegar
• ¼ cup caramelized onions
• Pinch Salt
• Pinch Pepper

Cooking the Risotto:

• Heat stock until it is simmering (The most important part of making risotto is making sure that the broth you are adding to your rice is already hot and simmering.)
• In another saucepan, heat oil over medium heat.
• Add your rice and cook on low until the rice is translucent (ish)
• Add wine and let absorb.
• Add a ladleful of stock and a spoonful of caramelized onions and cook until almost absorbed
• Repeat. Stirring constantly!
• Repeat this until your rice is al dente and the texture feels right to you. ( you may need more stock, you may need less — use your judgement)

Cooking your veggies:

• While this is cooking, or after (depends on how many hands you have) — sauté the garlic and mushrooms in a pan.
• Once the mushies are tasty, add the spinach and sauté.

Poaching your eggs:

• Boil water on the stove.
• Add vinegar
• Crack an egg in a small bowl
• Swirl water
• Pour in egg
• Slowly swirl water
• When it looks cooked, pull it out with a strainer and put in a small bowl.

Plate that shit:

• Risotto on the bottom
• Sautéed veggies next
• Goat cheese next
• Poached egg on top of that
• More caramelized onions on top
• Salt and pepper. Maybe some paprika if you are feeling feisty.

Eattttttt it.

*Save leftover (or make extra) risotto for Arancini.