The Sweet Onion Source
Risotto with Oso Sweet Onions

Another comfort food for these sun-challenged February days

bullet042 cups coarsely chopped Oso Sweet onions
bullet042 tablespoons olive oil
bullet042 tablespoons butter
bullet041 cup Arborio rice (or another short-grained rice, such as California Pearl rice)
bullet041/2 teaspoon minced garlic
bullet041/2 cup dry white wine
bullet044 cups hot chicken broth (kept warm on a back burner throughout the making of the risotto)
bullet041/2 cup grated Parmesan cheese
bullet04Salt and freshly ground black pepper to taste

In a heavy bottomed pan that holds at least 2 quarts, gently saute the Oso Sweet onions in the olive oil and butter just until the onions are softened. Stir in the rice and garlic and continue to saute, stirring frequently to avoid scorching, until the grains become translucent. Add the wine and continue cooking until it begins to cause the rice to swell. Now, continue cooking, adding about a 1/2 cup ladleful of chicken broth at a time, and stirring at least every minute or so. As the hot broth is absorbed, ladle in another half cup or so, continuing to stir.

When the grains of rice are cooked (you'll have to be tasting them as you go along), make sure that there is still enough liquid left in the rice for it to have a creamy texture (it's the starch in and on the rice which thickens it). Just before serving, stir in the grated cheese, then adjust seasonings, adding salt and freshly ground pepper to taste. Pass more grated Parmesan at the table.

Yields about 6 cups of risotto, or 8 generous servings.

©Oso Sweet Onions