There is literally so much to discuss today (3 big things!!)… where do we even start?! Caramelized Onion Risotto feels like the right place to kick it off.
I’ve made risotto on average 2-3 times a month since learning that it ISN’T complicated back in my culinary school days. Prior to that, I was not going to even attempt it. It’s really just a matter of combining different flavors with arborio rice and adding liquid so the rice cooks slowly and becomes almost creamy in consistency. It’s everything in my world and I’ve been making it even more regularly since my wisdom teeth surgery.
Have I convinced you that risotto shouldn’t intimidate you? Yes? Great – let’s move on! Guess what’s coming back starting at noon today…. Snapisodes! Except instead of on snapchat they are on instagram and they are called Gabisodes! It’s basically a start to finish cooking show where I demo one of my favorite recipes and answer your questions in real time! I used to do them every Friday on Snapchat but then the book came out and I went on a 30 city book tour and haven’t had a chance to start it back up again. Well – today that all changes! Plus I’m in my best friends kitchen down in Long Beach so prepare to have major kitchen envy. Which leads me to our next topic….
Take a wild guess where I’m heading in less than 2 weeks!! VEGAS BABY! CES here I come! I’m literally over the moon thrilled to be teaming up with KitchenAid to take over CES. Well, at least part of CES. If you’ve never heard or been before, it’s basically a tech showcase once a year with innovators and companies who have breakthrough tech who are introducing their products to market. I’m taking my trusted partner in crime, Matt, and we’re taking Vegas by storm. If you guys are going for work, please come visit me at the KitchenAid booth! And if you’re not heading to Vegas for work, make sure you tune into my insta-stories on Jan 10th because I’m going to be showing you all the latest and greatest KitchenAid tech for your kitchens and you’re NOT going to want to miss it.
Whew – shall we make a risotto now? Recipe is below, per usual! But you can also tune into my insta-stories starting at noon today and follow along for the step by step process. And feel free to ask any questions while I’m cooking! I can answer everything at the end so we’re all well on our way to making risotto this weekend! Happy eating!
- 3 tablespoons butter
- 1 tablespoons olive oil
- 2 yellow onion, finely sliced
- 4 cloves garlic, finely chopped
- 1 cup Arborio Rice
- 1/2 cup dry white wine
- 3 cups chicken (or vegetable) stock
- 1/3 cup grated Parmesan
- 2 tablespoons mascarpone cheese
- Kosher salt and freshly cracked black pepper to taste
- Fresh thyme, garnish
- In a large skillet heat the butter and the olive oil over medium high heat. Add the sliced onion and stir. Reduce heat to medium and sauté for 25-35 minutes until softened and caramelized, making sure to seasoning with salt and pepper as you go. Add the garlic and the leaves of 2 sprigs of thyme with 5 minutes to go and stir to combine. Remove from ¾ of the mixture from the skillet and set aside.
- In the same large skillet with the remaining onions and leftover oil/butter, add the rice to the skillet, and stir for 1 minute to just toast the rice.
- Once the rice has slightly toasted, add the white wine and stir to combine. Wait until all the wine has been absorbed and then start adding the chicken stock 1/2 cup at a time, making sure to let each batch of chicken stock absorb before adding the next. Continue to stir the risotto the entire time, about 25-30 minutes. Once you've added all your stock, and the rice is tender, reduce the heat to low and stir in the Parmesan, mascarpone cheese and caramelized onions. Season with salt and pepper and extra thyme as needed. Serve immediately.
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I am so excited you are making one of my recipes and I would love to see how it turns out. Make sure to share it on instagram and tag me @whatsgabycookin so I can see your masterpiece!