Caramelized Onion Risotto with Sweet Corn
One of the ways I’m inspired in the kitchen is to focus on one ingredient. I’ve done that often here which is why you’ll find multiple recipes on caulifllower, kale, blueberries and biscuits.
This week I’ve been focusing on two of the sweetest summer vegetables. Vidalia onions and sweet corn.
It’s remarkable how much they compliment each other. You might remember my most recent summer pizza which I did for the Vidalia Onion Committee. I married these with blackberries and peaches. It was a wow!
Caramelized onion risotto with sweet corn may even be more wow!
Two things happen to me when I’m thinking about recipes. I think what could I do that I haven’t done before, and how could I make it approachable enough for you to take a shot at. After all, I want you to make this good food.
While I love my slow food and fancy cooking, truly my approach to food is still to take excellent ingredients and make simple dishes that taste good.
If you’re worried about risotto, this post gives you all my tips for making perfect risotto and worth a read. It will tell you what three mistakes to avoid.
Caramelized onion risotto with sweet corn is one such dish.
You do have to take some time out to caramelize the onions. This will take about 35 minutes, but so worth it. Put a knob of butter in a large frying pan. Slice onion thin, but not too thin. Spread them out, allow them to turn golden before turning. You will turn frequently, and watch them caramelize resulting in an amazing depth of flavor and sweetness.
You do have to take some time out to stir your risotto, but still, this is an easy dish that served as a lunch for us and side for a dinner.
I was surprised how many rave reviews I got from my husband who normally does not care for risotto. He says this is one of those dishes you find in a restaurant and go back for the next week.
Can we please connect? I’d love to see you on instagram.
- 3 tablespoon unsalted butter
- 2 large vidalia onions, thinly sliced
- 2 tablespoons dry white wine or 1 teaspoon white balsamic vinegar
- 1 cup of arborio rice
- corn from two ears
- 2 to 2½ cups chicken broth
- ¼ cup parmigiana reggiano cheese or pecorino romano, grated fresh
- Heat chicken broth in separate pot. Once hot, turn to simmer.
- Melt butter and In a 10 inch stainless steel frying pan or an enameled cast iron small dutch oven. Add olive oil.
- Add chopped onion and cook on low until caramelized.
- Add in dry arborio rice and toast for four minutes, stirring.
- Have a lid ready to immediately cover when you put the first ladle of broth.
- Add ½ cup broth. Cover for a few seconds to avoid any reaction from hot broth hitting the hot fat. Uncover.
- Add corn.
- Stir until the broth is nearly all absorbed in the rice.
- Add another ½ cup broth and repeat until there is only ½ cup broth left to add.
- Add in cider vinegar. Continue to stir.
- Add in broth ¼ cup at a time at the end, so as to not overcook the rice.
- At the end of about 18 minutes, you should be at the end of the broth. Taste the rice. If it gives yet still has a bite, take it off. If it crunches, then cook another minute, stirring constantly. If you run out of broth and you're sure the rice is not done, add a small amount of water, (tablespoon or so).
- Remove from stove, Stir in grated cheese. Season with salt and pepper.
- Serve immediately. Garnish with chopped parsley.
- This will serve 2 big servings.