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 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.

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.