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–+ servings

Caramelised Onion And Mushroom Risotto

I like having caramelized onion in the fridge. It brings extra depth of flavour and cut down on the main cooking time. My caramelized onion I let 4 onions, sliced cook in with 50g of butter, and 1tsp thyme for 5-8 minutes over medium heat until coloured all around then deglaze the pan with 75ml of white wine. . let it reduce for 30 seconds and it is ready. Store in the fridge for 2 weeks or so and used as needed in any recipe.
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Print Recipe
Course Main Course
Servings 4

Ingredients
  

  • 800 ml Chicken Stock
  • 4 tbsp olive oil
  • 50 g butter
  • 100 g streaky bacon diced
  • 3 tbsp caramelized onion
  • 250 g Arborio or risotto rice
  • 120 ml white wine optional
  • 200 g mushrooms sliced, I used king oyster mushroom
  • Salt and black pepper
  • 100 g Parmesan cheese finely grated, plus extra to serve
  • 2 tbsp crème fraiche
  • 30 g kale leaves chopped
  • ½ lemon Juice
  • 2 tbsp fresh parsley chopped

Instructions
 

  • Pour the stock into a large saucepan and bring just to the boil. Reduce the heat and keep it at a gentle simmer.
  • In a wide saucepan, over medium heat, sear the bacon for 2 minutes until lightly coloured, then spoon in the ccaramelised onion. Cook very gently for 45–60 seconds, until completely softened and warmed up. Add the rice and stir well for 1 minute, ensuring it is glazed but does not stick to the bottom of the pan.
  • Add in the mushroom and cook for a further minute or so just to soften the mushroom.
  • Pour in the wine if using ( in my recipe video, I didn’t use any as my caramelised onion already have white wine.) and continue slowly stirring the rice until the wine has evaporated. Start adding the chicken stock a ladleful at a time, stirring gently now and then, and allowing each addition to be absorbed before adding the next one. It is vitally important not to rush this process. Continue in this way until all the liquid has been absorbed and the rice is plump and tender – about 18–22 minutes.
  • Lastly, Fold, into the risotto, the Parmesan, crème fraiche and chopped kale. Combine very gently until a light and pourable and slightly holding texture is achieve when spooning the risotto.
  • Stir in the lemon juice if using and fresh parsley. Season to taste and serve immediately with extra Parmesan cheese, if you like.