Recipe# 324: Gorgonzola Risotto with Pistachio topped with caramelized onion

Serves 3
Ingredients
2 Tablespoons Olive Oil
1/2 small Onion, finely chopped
3/4 cup Arborio Rice (or Japanese sticky rice would work if you're on a budget)
1/2 cup white wine (sometimes i use red wine when I don't have a bottle of white opened. It really doesn't matter in my opinion)
2 3/4 cups Chicken stock
1/2 cup crumbled Gorgonzola Cheese
1/2 cup freshly grated Parmesan Cheese
3 Tablespoons unsalted Butter
4 Tablespoons finely chopped, shelled Pistachios
Salt and Pepper to taste
1 small cube of cold butter
1 large onion cut into 3 horizontally 
3 tsps brown sugar 
3 tsps olive oil

Risotto is actually one of the things I love making since it's just like pasta, very versatile and you cook it just the same way no matter what you decide to put in it. Tough thing to say for a person like me who hasn't been eating rice for 5 years now. 

Procedure

Prepare your onions cut the big one horizontally into 3 trimmed and all.

Preheat your oven to 400 celsius.

Put 1 tsp oil and sugar on onion and place al faced down on a sheet of aluminum foil.

Put in the oven for 30 mins.

Butter up pan put a generous amount of butter enough to coat your rice later.

Sweat up your onions for about a minute or two.

Dump in your rice. At this point I'd suggest you put your stove in high heat for a bit while you coat your rice with fat. This will give your risotto that chew when its done. 

Reduce heat, add your wine and reduce until it doesn't have that alchy smell anymore.

Add about 1 ladle of stock. Set aside on low heat, stir once in a while and after say 2 mins add one more ladle and after another 2 minutes add another. 

At this point try your rice already. 

If its still undercooked add one more. If its all good and done...

Season with salt and white pepper.

Mix in a cube of cold butter .

Dump in your gorgonzola, parmesan, pistachios.

Get your onions out of the oven and as it is nice and browned now put one atop your risotto.

ENJOY!