INGREDIENTS (4 servings)
0.2 lb of sugar / 1 spoonful of water / 4 yellow onions / vegetable broth / 1.5 oz milk / Vialone Nano rice or Arborio rice / 0.1 lb gorgonzola / butter / 0.2 lb toasted hazelnuts / extravirgin olive oil /salt
In a saucepan gently cook the sugar with the water. In the meantime slice the onions thin and let them cook in a pan adding some broth to soften them. Blend the onions in a mixer, add the milk, then put them again on the pan and bring to a boil. When the caramel in the saucepan will be brown, add the onions and milk and mix with energy. The caramelized onions are ready. Let the rice toast in a pot then start adding the hot broth. After 5 minutes add half of the caramelized onions and continue cooking. When the rice will be “al dente” add the remaining onions, a pinch of salt, the gorgonzola, the butter and mix until creamy. Let the risotto rest for 4 minutes. Place the risotto in the dish and sprinkle it with the grated hazelnuts.