Tropea red onion risotto
The sweet, fragrant and flavoursome Tropea onion is ideal for preparing a variety of tasty recipes, from first courses to side dishes; caramelised, it becomes the perfect condiment for meat or fish dishes, and is also excellent with cold meats, cheeses or on bruschetta and crostini for hors d'oeuvres.
In this recipe we suggest you use Tropea onion to prepare an excellent risotto. A simple, inexpensive dish, easy to make and, above all, delicious!
Ingredients of the Tropea red onion risotto
- 250g rice Carnaroli
- 400g of Tropea red onions
- 150g Taleggio cheese (alternatively grated Parmesan cheese)
- 20g butter
- 100ml beer
- Vegetable broth to taste
- Extra virgin olive oil to taste
- Salt and pepper to taste
How to make Tropea red onion risotto
Peel the Tropea red onions, slice them and stew them in a little extra virgin olive oil. In the meantime we prepare the vegetable stock to our liking.
In a pan large enough to hold the rice, melt the butter in a little extra virgin olive oil over low heat. Once the butter has melted, we add the rice and toast it.
We pour the beer over a high flame, then add a few ladles of vegetable stock and the stewed onions; stir, add salt and pepper to taste and cook the rice, adding more stock from time to time until it is cooked through.
Turn off the heat and cream the risotto with the sliced taleggio cheese, waiting a few minutes before serving.
