Red Wine And Goats Cheese Risotto With Caramelised Baby Onions Recipes

ITALIAN BABY ONIONS

Steps:

• Preheat oven to 180C fan forced (200C normal/conventional).
• Put the onions in a gratin (or baking) dish that is just large enough to hold them in one layer.
• Pour over the stock and sprinkle with seasonings, sugar, balsamic and oil.
• Cook in the oven for about 1 hour or until tender, tossing every now and then.
• Serve the onions with a sprinkling of parsley.

RED WINE AND GOATS CHEESE RISOTTO WITH CARAMELISED BABY ONIONS

Steps:

• For this recipe, once you have started the baby onions, go straight to the risotto so they cook simultaneously.
• For the baby onions, heat the olive oil in a small saucepan and add the onions, sugar and bourbon. Cover and cook over a very low heat, stirring occasionally, for 20-25 minutes. If the onions begin to dry out, add a tablespoon of water. You may need to uncover the pan during the last few minutes for the liquid to evaporate (if it has not evaporated by then, turn up the heat).
• Meanwhile, for the risotto, heat the oil in a skillet and add the onion. Cook for a few minutes then add the garlic.
• Add the risotto rice and stir well to coat with the oil.
• Add the red wine and stir until the wine has soaked in completely.
• Add the stock 1/2 a cup at a time, making sure the stock has been completely absorbed before you add more. This will take around 20 minutes. When all the stock is absorbed, taste the rice to make sure it is cooked but still firm. Remove from the heat.
• Save about a third of the goats cheese to crumble over the risotto. Stir the rest into the risotto.
• Put the risotto onto plates, top with the caramelised onions and crumbled goats cheese. Garnish with sprigs of thyme and serve!