Advertising

The Seattle Times Company

NWjobs | NWautos | NWhomes | NWsource | Free Classifieds | seattletimes.com

Food & Wine


Our network sites seattletimes.com | Advanced

Originally published November 12, 2008 at 12:00 AM | Page modified November 19, 2008 at 12:11 PM

Comments (0)     Print

Recipe: Four Onion Risotto

6 tablespoons unsalted butter, divided, 6 tablespoons olive oil, 2 sweet onions, finely chopped, divided, 2 leeks, white and pale green part...

6 tablespoons unsalted butter, divided

6 tablespoons olive oil

2 sweet onions, finely chopped, divided

2 leeks, white and pale green part only, split, cleaned and finely chopped

3 cups chicken stock homemade or canned

3 cups water

1 ½ cup Arborio rice

4 green onions, finely chopped

¼ cup minced chives

¼ cup mascarpone cheese

Salt and freshly ground black pepper to taste

1. In a medium skillet, heat 3 tablespoons of butter with the olive oil over medium-high heat. When hot, add three-quarters of the sweet onions and cook, stirring, until tender and a light caramel color, 10 to 12 minutes. Add the leeks and cook, stirring, for 2 minutes longer. Take the skillet from the heat and set aside.

advertising

2. Combine the chicken stock and water in a small saucepan and warm over medium heat, then reduce the heat to low to keep it warm without simmering.

3. In a medium, heavy saucepan, melt the remaining 3 tablespoons butter over medium heat, add the remaining onion and cook, stirring until tender, 2 to 3 minutes. Add the rice and stir until the rice begins to toast slightly, 2 to 3 minutes. Add another ½ cup of warm broth mixture and stir gently until the rice fully absorbs the broth. Add another ½ cup broth and stir until it is fully absorbed. Continue this process, stirring gently all the while, until the rice is just barely tender to the bite and the risotto his a rich, creamy texture, 35 to 40 minutes.

4. Stir the caramelized onion and leeks into the risotto and the green onion, chives, and mascarpone cheese. Season with salt and pepper and serve.

From "Northwest Best Places, Volume 2: More Recipes from the Best Restaurants and Inns of Washington, Oregon, British Columbia" by Cynthia C. Nims. This recipe is from Walter Pisano of Tulio.

Copyright © 2008 The Seattle Times Company

More Food & wine headlines...

Print      Share:    Digg     Newsvine

Comments
No comments have been posted to this article.

NEW - 10:07 AM
Obese people asked to eat fast food for health study

Seattle Beer News | Brouwer's Hard Liver Barleywine Festival kicks off this Saturday

Organic advocates voice concern for 'natural' food

Taste: Muffuletta sandwiches are the Big Easy's best

NEW - 7:00 PM
Wine Adviser: Some good Washington wineries got away

Advertising

Video

Marketplace

 
Most read
Most commented
Most e-mailed
 
 

Most viewed imagesMore

Advertising