Risotto With Chicken And Caramelized Onions Recipes

Steps:

• In a large, heavy saucepan, heat 1/4 cup of the oil over medium-high heat. Add the onions and leeks and saute until the onions turn golden brown (about 15 minutes).
• Add the Madeira to deglaze the pan, stirring to scrape up the browned bits from the bottom of the pan. Cook over medium-high heat to reduce the liquid by half.
• In another saucepan, bring the chicken stock to a gentle simmer and maintain over low heat.
• Add 1 cup of the simmering stock to the onion mixture and continue cooking over medium-high heat until the liquid has reduced and the mixture is quite thick (about 15 minutes longer). Set aside.
• While the onions simmer, in another large heavy saucepan, heat the remaining 1/4 cup olive oil over medium heat. Add the rice and stir until each grain is well coated with oil and translucent with a white dot in the center (about 3 minutes).
• Add the simmering stock a ladleful at a time, stirring frequently after each addition. Wait until the stock is almost completely absorbed (but the rice is never dry on top) before adding the next ladelful. Save 1/4 cup of stock to add at the end.
• When the rice is tender to the bite but slightly firm in the center and looks creamy (about 20 minutes), stir in the chicken. Cook to heat through, about 1 minute.
• Remove from the heat and stir in the butter, caramelized onion mixture, and reserved 1/4 cup of stock. Season to taste with salt and pepper and 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:

• Directions Heat 2 tablespoons of the oil in a medium saucepan over medium heat. Stir in the onions and saute for 15 to 20 minutes, or until the onions are a dark golden brown. Remove from heat, stir in the balsamic vinegar and set aside. Heat the remaining oil in a separate large skillet over medium heat. Stir in the rice and mix well. Let heat for about 2 minutes, then pour in the wine. Reduce heat to medium low and start pouring in the broth about 1 cup at a time. Add more broth as each cup is absorbed. Continue in this manner until all the broth is absorbed and the rice is al dente, about 20 minutes. Stir in the reserved onion mixture and allow to heat through. Remove from heat and stir in the butter and chicken. Season with salt and pepper to taste, and garnish each serving with fresh thyme.

Steps:

• Heat 4-quart Dutch oven or heavy-bottom saucepan over medium heat. Add oil and onion. Stir in sugar. Cook 5 to 10 minutes, stirring occasionally, until onion starts to caramelize. Add sausage. Cook, breaking up sausage with spoon, until browned.
• Add couscous and stir, cooking 1 minute. Add wine; cook until wine has been absorbed by couscous. Add 1 cup of the broth; cook until broth is absorbed, stirring occasionally, about 5 minutes. Add remaining 1 cup broth, cooking until liquid is absorbed, stirring occasionally. Add water, cooking until liquid is absorbed, stirring occasionally.
• Remove from heat. Stir in red pepper flakes, lemon peel, spinach leaves and Parmesan cheese, stirring until spinach wilts. Sprinkle with additional shredded Parmesan cheese, if desired. Serve immediately.