Vidalia Onion And Feta Cheese Risotto Recipes

VIDALIA ONION AND FETA CHEESE RISOTTO

Steps:

• Heat broth in saucepan and keep hot on low burner.
• Heat oil in saucepan over medium heat.
• Add onions and garlic, saute 2 minutes.
• Add rice, stir until all grains are coated with the oil, garlic, onion mixture.
• Add 1/2 cup hot broth, cook stirring constantly until liquid is absorbed.
• Add remaining broth 1/3 cup at a time, stirring constantly until each portion of broth is absorbed before adding the next.
• This will take approximately 20 minutes, rice should be tender, al dente.
• Remove from heat, stir in 1/4 cup of the feta, parsley and Parmesan cheese.
• Spoon into a serving dish and top with remaining feta and freshly ground pepper to taste.
• Garnish with sprig of parsley.
• Risotto should be served immediately!

BAKED VIDALIA ONIONS

Steps:

• Preheat oven to 350 degrees.
• Slice and separate onions into rings.
• Cover with water and boil for 1 minute.
• Drain and put into a 8x8 baking dish.
• Combine egg, cream, salt and pepper and pour over onions.
• Top with cheese and sprinkle with paprika.
• Bake for 25 minutes.

VIDALIA ONION RISOTTO

Steps:

• Heat oil in saucepan over medium heat.
• Add onion and garlic, saute 1 minutes.
• Stir in rice.
• Add 1/2 cup broth, cook until liquid is nearly absorbed, stirring constantly.
• Add remaining broth 1/2 cup at a time, stirring constantly until each portion of broth is nearly absorbed before adding the next (approximately 20 minutes).
• Remove from heat, stir in 1/3 cup feta, parsley and Parmesan.
• Spoon into serving bowl and top with 1/3 cup feta and pepper.