Caramelised Onion and Tomato Risotto
Marked for Revision Time: 1 hr 30 min Yields: serves Cost: $3.47 per serve Difficulty: 6/10
From Connoisseurus Veg (awesome logo). Cooked this for our first dinner with guests in Doomben Avenue, for Nat and Amish. They brought cinnamon cake. Try next time with 1 can tinned tomatoes instead, and maybe fry the onion on higher heat at the start to get the temperature up fast. Try doubling the recipe and see what happens. Serve with toasted sourdough, shredded cheese, and chopped basil leaves
Ingredients
- Olive oil 1 tbsp
- Brown onions 0.5 kgs
- White sugar 1 tsp
- Tomato 1 kg
- Garlic 6 cloves
- White wine 1 cup
- Tomato paste 2 tbsp
- Dried thyme 2 tsp (dried)
- Arborio 1.5 cups
- Vegetable stock 4 cups (3-4)
- Coconut milk 0.5 cups
- Salt to taste
- Pepper to taste
Steps
- Slice the onions thinly and place in pot with oil on medium heat for 30 minutes.
- Mince garlic.
- Halve the tomatoes, arrange cut side up in a large roasting tray and rub with pepper, drizzle with oil. Roast for 25 minutes, until wrinkly and blistered.
- Allow tomatoes to cool, then coarsely chop tomatoes (keep pan juices).
- After 30 minutes of frying, add the sugar to the onions and continue frying for another 30 minutes. They should have begun to brown by now.
- Preheat oven to 200 degrees (fan forced).
- Raise heat to medium under onions and add garlic, saute for 1 minute until fragrant.
- Stir in wine, tomatoes, tomato paste and thyme, bring to a boil.
- Lower heat and cook for 5 minutes, until liquid reduces by about a third.
- Stir in arborio and simmer, stirring frequently until most of the remaining liquid has been absorbed by the rice.
- Add stock, 0.5 cup at a time, simmering until most of the liquid has been absorbed. Stir frequently. Do this process for 20 minutes, until rice is tender.
- Stir in coconut milk and simmer for 3 minutes, until thick and creamy. Season with salt and pepper.
