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Caramelised Onion Risotto – Instant Pot or Stovetop

Risotto is a classic Italian dish known for its creamy texture and rich flavours. Among the various types of risotto, caramelised onion risotto stands out with its sweet, deep flavour from slowly cooked onions. Whether you choose to prepare it in an Instant Pot for speed or stick to the traditional stovetop method for a more hands-on approach, this recipe will guide you through making a delightful risotto that’s sure to impress.

Ingredients

For the Caramelised Onions:

• 2 large onions, thinly sliced
• 2 tablespoons olive oil
• 1 tablespoon unsalted butter
• 1 teaspoon sugar (optional, to enhance caramelisation)
• Salt, to taste

For the Risotto:

• 1 cup Arborio rice
• 4 cups vegetable or chicken stock (homemade or good quality)
• ½ cup dry white wine (optional)
• 50g Parmesan cheese, grated (or a vegetarian alternative)
• 2 tablespoons fresh parsley, chopped
• Salt and pepper, to taste

Method

Stovetop Method

1. Caramelise the Onions:

   • In a large saucepan, heat the olive oil and butter over a medium-low flame.
   • Add the sliced onions and a pinch of salt. Stir to coat the onions in the oil.
   • Cook slowly for about 20 to 30 minutes, stirring occasionally until the onions are soft and golden brown. If needed, add a teaspoon of sugar to help with the caramelisation.
   • Once caramelised, remove half the onions and set them aside for garnishing later.

2. Cook the Risotto:

   • To the remaining onions in the saucepan, add the Arborio rice. Stir well to coat the rice in the onion mixture, cooking for 2-3 minutes until the rice is slightly translucent.
   • If using, pour in the white wine and simmer until it has almost completely evaporated.
   • Begin adding the stock, one ladleful at a time, stirring constantly. Wait until most of the liquid has absorbed before adding the next ladleful. This process should take about 18-20 minutes until the rice is al dente and creamy.
   • Once the rice is cooked to your liking, stir in the grated Parmesan cheese, season with salt and pepper, and mix well.
3. Serve:
   • Serve the risotto in bowls, topped with the reserved caramelised onions and a sprinkle of fresh parsley.

Instant Pot Method

1. Caramelise the Onions:

   • Select the ‘Sauté’ function on your Instant Pot. Add the olive oil and butter, and allow them to heat up.
   • Add the sliced onions and a pinch of salt, cooking for 10-15 minutes, stirring until caramelised. If desired, add a bit of sugar during the last few minutes of cooking.
   • Remove half the caramelised onions and set aside for garnish.

2. Cook the Risotto:

   • With the Instant Pot still on ‘Sauté’, add the Arborio rice and stir for 2-3 minutes.
   • Pour in the white wine (if using) and allow it to cook until mostly gone.
   • Add the stock, season with salt and pepper, and give everything a good stir.
   • Close the lid and set the valve to ‘Sealing’. Select the ‘Manual’ or ‘Pressure Cook’ function and set the timer for 6 minutes.
   • Once cooking is complete, allow for a natural pressure release for 5 minutes, then switch to a quick release to let out any remaining pressure.

3. Final Steps:

   • Open the lid and stir in the grated Parmesan cheese until creamy. Adjust seasoning if necessary.
4. Serve:
   • Ladle the risotto into bowls and top with the reserved caramelised onions and chopped parsley.

Conclusion

Caramelised onion risotto can be a comforting dish, perfect for chilly evenings or as an elegant side for dinner parties. With both stovetop and Instant Pot methods available, you can choose whichever path suits your time and skill level. This dish not only tantalises the taste buds but also brings warmth and richness to your dining experience. Enjoy the blend of creamy rice with the sweet notes of caramelised onions, and savour every delectable bite!

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