Risotto with Chicken and Carmelized Onions
CATEGORIES
INGREDIENTS
  • 1/2 cup extra-virgin olive oil
  • 2 sweet white onions, cut into 1-inch pieces
  • 1 leek, white portion only, cut into 1-inch pieces
  • 1 cup Madeira wine, at room temperature
  • 9 to 10 cups chicken stock
  • 3 cups Arborio or Carnaroli rice
  • 2 cups chopped cooked chicken (see Note)
  • 2 Tbs. unsalted butter
  • Salt and freshly ground pepper, to taste
DIRECTIONS
  1. 1/2 cup extra-virgin olive oil
  2. 2 sweet white onions, cut into 1-inch pieces
  3. 1 leek, white portion only, cut into 1-inch pieces
  4. 1 cup Madeira wine, at room temperature
  5. 9 to 10 cups chicken stock
  6. 3 cups Arborio or Carnaroli rice
  7. 2 cups chopped cooked chicken (see Note)
  8. 2 Tbs. unsalted butter
  9. Salt and freshly ground pepper, to taste
RECIPE BACKSTORY
This is from Williams-Sonoma Onions are naturally high in sugar. Some varieties, such as California Red, Maui, Vidalia and Walla Walla, taste especially sweet even when raw. When these or other onions are cooked to a golden brown, their natural sugars melt and start to caramelize, giving them a delicious flavor with no trace of acidity.