How to Make Caramelized Onion Risotto

• Slice the Onions: Begin by thinly slicing the sweet onions. In a large skillet, melt 2 tablespoons of butter over medium heat. Add the onions with a pinch of salt and cook for about 20-25 minutes until they are deeply golden and caramelized. Stir occasionally, and deglaze with a little stock if needed.
• Heat the Stock: In a large pot, heat the vegetable or chicken stock until it’s just simmering.
• Toast the Rice: In another large saucepan, melt the remaining 2 tablespoons of butter. Add the Arborio rice and stir for 1-2 minutes until it’s slightly toasted.
• Add the Wine: Pour in the white wine and stir until it is completely absorbed.
• Incorporate the Stock: Gradually add the warm stock one ladle at a time, stirring frequently.
• Finish the Risotto: Once the rice is al dente and beautifully creamy, fold in the caramelized onions along with the freshly grated Parmesan cheese.
• Garnish and Serve: Add a bit more butter for creaminess, sprinkle chopped fresh herbs, and serve immediately.