A warming supper for a chilly fall night.
Caramelized Onion Risotto With Roasted Tomatoes
Oven Roasted Tomatoes:
6 plum tomatoes
1 ½ tsp fine salt
1 Tbsp sugar
Risotto:
4 Tbsp vegetable oil
4 onions, small dice
1 ½ cups Arborio rice
½ cup white wine
5 cups chicken stock
2 Tbsp chopped parsley
2 Tbsp unsalted butter
½ cup grated Parmesan cheese
Coarse salt & ground black pepper
1) To roast the tomatoes: preheat oven to 250 °F and line a baking sheet with parchment paper.
2) Core tomatoes and cut into 6 wedges. Toss in the salt and sugar and lay them skin-side down, on the prepared pan.
3) Roast the tomatoes for 1 ½ to 2 hours, until they are shrivelled and about half the original size. The tomatoes will keep in the fridge for up to 1 week or frozen for 2 months.
4) For the risotto: heat the vegetable oil in a large, heavy-bottomed saucepot and cook down the onions over medium heat, stirring often, until they have caramelized and taken on a rich brown color. This will take around 25 minutes.
5) Add the rice and stir to coat it with oil, cooking for 3 minutes.
6) Add white wine and stir until the rice has absorbed all liquid.
7) Add stock, 1 cup at a time, stirring regularly until each portion of stock has been absorbed. Test the rice for doneness by tasting – the grains should be tender but still have a little resilience.
8) To finish, warm the roasted tomatoes in a separate pan for 5 minutes over medium heat and reserve.
9) Add the parsley, butter and cheese to the risotto and season to taste. There should be enough liquid to be a built-in sauce, but the dish should not appear “soupy.”
10) Serve in shallow bowls and top with the warmed roasted tomatoes.
Serves 6
Recipe courtesy Anna Olson