A comforting and savory risotto featuring deeply caramelized onions, dry white wine, beef stock, arborio rice, and Gruyère cheese, inspired by French onion soup.
For the caramelized onions:
Add the sliced yellow onions to a pan with 1 cup dry white wine, 1 tablespoon neutral oil, and 1 teaspoon salt. Cook on high for 10-15 minutes, or until the wine has evaporated. Then, cover the pan and cook over LOW heat for 1 to 1.5 hours, or until the onions are caramelized to your liking.
For the risotto:
1. Bring the beef stock to a simmer in a medium saucepan; keep it warm over low heat.
2. Heat 2 tablespoons of the cold unsalted butter in a large, high-sided skillet over medium heat. Add half of the caramelized onions to the skillet, reserving the other half for serving.
3. Add the arborio rice to the skillet with the onions and cook, stirring constantly, until the rice is mostly translucent, about 1 to 2 minutes.
4. Add the remaining 1 cup dry white wine to the skillet and let it simmer, stirring gently, until it has mostly been absorbed, about 2 to 3 minutes.
5. With the skillet still on medium heat, add the warm beef stock one ladle at a time, stirring gently but constantly. Wait until most of the stock has been absorbed before adding more.
6. Continue to cook, adding stock as needed, until the rice is cooked through but still al dente, which should take 20 to 25 minutes. Add enough stock at the end to achieve a thick and brothy, but not extremely soupy, viscosity.
7. Remove the skillet from the heat. Add the freshly grated Gruyère cheese and the remaining 2 tablespoons cold unsalted butter. Stir well for 1 to 2 minutes to achieve “mantecatura” — a cohesive, glossy finish.
8. Serve immediately with extra cheese, cracked black pepper, and top with the reserved caramelized onions.
