Author Notes
I love simple recipes that really showcase their ingredients. This is one of those treats. The real secret ingredient is time, but it’s well worth it. The caramelized onions slowly melt into the creamy rice. Arborio rice is key for a super creamy consistency. —Amanda
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Ingredients
- Risotto
-
1 tablespoon
extra virgin olive oil
-
2
large onions, sliced
-
1/2 cup
Arborio rice
-
2 cups
water
-
1 cup
Cashew Cream
-
salt and pepper, to taste (optional)
- Cashew Cream
-
1/2 cup
cashews, soaked overnight
-
1 cup
water
Directions
- Risotto
-
Heat the olive oil in a medium saucepan over medium heat.
-
Add the onions to the pan, and reduce the heat to medium low. Cook for 20-25 minutes, until the onions have caramelized.
-
Toss the rice into the caramelized onions.
-
Add 1/2 cup of water Add ½ cup of water to deglaze, picking up all the flavorful bits from the bottom by stirring vigorously.
-
Continue to stir in ½ cup of water at a time, allowing it to absorb before you add more. This should take approximately 20 minutes. Season to taste.
-
When all the water has been absorbed, stir in the Cashew Cream (see recipe below). Cook an additional 5 minutes.
-
6.Season to taste, and serve.
- Cashew Cream
-
Drain the soaked cashews.
-
Add the cashews to a blender with 1 cup of water.
-
Blend until you have a smooth cream. This will take 1-3 minutes, depending on your blender.
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