Caramelized Onion Risotto With Corn And Bacon Recipes

Steps:

• In medium bowl, stir together flour, baking powder and 3/4 teaspoon salt. Cut in 3/4 cup cold butter, using pastry blender or fork, until mixture looks like coarse crumbs. Stir in buttermilk until dough comes together.
• Knead 5 to 10 times or until dough is smooth. Shape dough into flattened round; wrap in plastic wrap. Refrigerate about 45 minutes or until dough is firm and cold.
• In 12-inch skillet, melt 1/2 cup butter over medium-high heat. Add onions; cook 5 to 6 minutes, stirring frequently, until onions are tender. Stir in sugar and vinegar. Cook 8 to 10 minutes, stirring frequently, until onions are light golden brown. Stir in 1 tablespoon of the thyme leaves and 1/2 teaspoon salt. Cool onion mixture 10 minutes.
• Heat oven to 425°F. Line large cookie sheet with cooking parchment paper. Using floured rolling pin, roll chilled dough on lightly floured surface to 14-inch circle. Roll one edge of dough onto rolling pin, and carefully place dough on cookie sheet.
• Using fork, poke holes in dough
• Spoon onion mixture onto center of dough; spread to within 2 inches of edge. Scatter bacon pieces on top of onion mixture. Fold 2-inch edge of dough up over filling, pleating crust as necessary. Brush crust with egg.
• Sprinkle cheese over bacon in center of galette. Bake 22 to 24 minutes or until crust is golden brown. Sprinkle remaining 1 tablespoon thyme leaves over galette. Serve immediately, or let stand 30 minutes.

Steps:

• Light a grill or preheat the oven to 350.
• Grill or roast the corn in the middle of the oven for about 15 minutes, turning occasionally, until the kernels are tender.
• Let cool slightly, then remove the husks and cut the kernels off the cob into a bowl; reserve the cobs.
• Melt 3 tablespoons butter in a large nonreactive saucepan.
• Add the sliced onions and cook over high heat, stirring frequently, until caramelized, about 25 minutes.
• Add to the corn kernels.
• Add the bacon to the saucepan and cook over high heat, stirring, until browned and crisp, about 3 minutes.
• Transfer to paper towels to drain.
• Pour off all but 2 tablespoons of the fat.
• In another large saucepan, bring the chicken stock and corn cobs just to a boil; keep warm.
• Meanwhile, heat the bacon fat.
• In a food processor, finely chop the onion, carrot and celery.
• Add to the bacon fat and cook over moderately high heat, stirring, until softened, about 3 minutes.
• Add the rice and stir until evenly coated with fat.
• Add the white wine and stir constantly until almost all the liquid has been absorbed, about 2 minutes.
• Stir in the corn, sliced onions and bacon.
• Add 1 cup of the chicken stock to the rice and cook over moderate heat, stirring constantly, until absorbed.
• Continue adding stock, about 1/2 cup at a time, stirring constantly until absorbed before adding more.
• Cook until the rice is just tender, about 25 minutes.
• Stir in the remaining 4 tablespoons butter and the Parmesan and season with salt and pepper.
• If the risotto is too sticky, add a little more stock.
• Serve, garnished with chervil sprigs.
• NOTE:.
• To prepare corn for grilling, pull back the husks and remove the silk. Pull the husks back up over the corn and soak briefly.

Steps:

• Melt the butter in a large pan and cook the bacon and onion until the onion starts to color. Add the rice, stir around the pan for 5 minutes and pour on the wine. Let it evaporate then start adding the boiling stock a ladle at a time, waiting for the liquid to be absorbed before stirring in more. After 15 to 20 minutes the risotto will be cooked al dente. Remove from the heat and stir in the Parmesan and freshly ground black pepper. Serve at once.

Steps:

• Heat 2 tbsp olive oil over medium heat in a large skillet. When shimmering, add onion, garlic and mushrooms. Turn heat down to medium-low and saute slowly, stirring frequently, until onions are golden brown, 20-25 minutes. Add balsamic vinegar, stir well and set aside.
• Meanwhile, heat remaining oil in a saucepan over medium heat. When shimmering, add rice. Stir until rice turns opaque. Add white wine and simmer until nearly dry. Add chicken broth, 1/2 cup at a time, stirring frequently, waiting until each addition is nearly absorbed before adding the next. Continue adding hot broth until rice is fully cooked, about 40-45 minutes.
• Stir onions into rice. When heated through, remove from heat and add butter and chicken. Season with salt and pepper to taste. Garnish with thyme and parmesan cheese before serving.

Steps:

• Cook and stir the diced bacon in a large skillet over medium heat until browned, about 10 minutes. Drain the bacon and reserve.
• Bring the chicken stock to a boil in a saucepan over high heat; reduce heat to low to keep the chicken stock hot.
• Heat 2 tablespoons butter in a large, heavy-bottomed saucepan over medium-high heat. Add the onion and garlic; cook and stir until the onion begins to turn golden brown at the edges, about 2 minutes. Pour in the rice and stir until the rice is coated in butter and has started to toast, 2 to 3 minutes. Reduce heat to medium; stir in one-third of the hot chicken stock and continue stirring until the rice has absorbed the liquid and turned creamy. Repeat this process twice more, stirring constantly. Stirring in the broth should take 15 to 20 minutes in all. When finished, the rice should be tender, yet slightly firm.
• Remove the risotto from the heat and stir in the remaining 2 tablespoons of butter, the Parmesan cheese, and the reserved bacon. Season to taste with salt and pepper before serving.

Steps:

• In a heavy pot or Dutch oven, heat oil and 2 tablespoons butter over medium-low heat. When butter is melted, add sliced onion and fennel and stir until coated. Cover the pan and cook slowly until tender, about 10 minutes. Stir in salt and sugar. Raise heat to medium-high and cook, stirring frequently until onions are dark brown, about 25-30 minutes.
• Simmer broth in a separate pot on the stove.
• To the onions and fennel, add garlic, Arborio rice and herbs. Cook, stirring frequently until the rice is translucent around the edges, about 3 minutes. Add wine and cook, stirring frequently, until fully absorbed, 4 to 5 minutes. When the wine is fully absorbed, add 2 cups hot broth and simmer, stirring every 3 to 4 minutes until liquid is absorbed, about 12 minutes. Stir in another 1/2 cup of hot broth and cook, stirring constantly until absorbed. Repeat with additional broth 2 or 3 more times, until rice is al dente. Remove risotto from heat and stir in remaining 1 tablespoon butter and Parmesan. Serve.

Steps:

• 1. Cook the diced bacon in a dutch oven over medium heat until brown and crispy, about 6 to 7 minutes. Drain bacon on paper towels and set aside.
• 2. Add the onions to the bacon fat in the dutch oven and reduce heat to medium-low. Cook onions until well browned, about 20 minutes, stirring occasionally. Place cooked onions on a plate and set aside. Rinse and dry dutch oven.
• 3. Simmer the chicken broth in a saucepan and keep hot on the stove over low heat.
• 4. Heat the oil in the now empty dutch oven over medium heat. Add the garlic and cook until fragrant, about 30 seconds. Add the rice, cook and stir for 2 minutes.
• 5. Add 1 cup of the hot chicken broth to the rice and continue stirring until the rice has absorbed the liquid. Continue adding broth 1 to 2 cups at a time while continuously stirring, until rice has absorbed the liquid and mixture is creamy, about 25 to 30 minutes.
• 6. Turn off the heat and stir in the onions, bacon, Parmesan cheese and thyme.
• 7. Add salt and pepper to taste. Serve.