Creamy Risotto with Red Onion and Cheese Fondue
Pasta
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Cook Time
50 min
Servings
4
Difficulty
Easy
Prep Time
20 Min
Description
This creamy risotto with red onion and cheese fondue is a true comfort food, perfect for autumn evenings. The sweetness of the caramelized red onion blends perfectly with the richness of the fondue, creating a balance of flavors that wins you over at the first taste. I often prepare it when I have guests for dinner, because it is a dish that is remembered. The preparation is quick and easy thanks to the Thermomix®, and the result is always guaranteed. A tip? Use a quality rice for an even creamier and tastier result. Ideal for a dinner with friends or a family lunch.
Ingredients (11 ingredients)
-
320 g Vialone nano rice
-
300 g Red onions
-
1 l Vegetable broth
-
80 ml White wine
-
30 g Extra virgin olive oil
-
50 g Butter
-
1 pinch Salt
-
1 pinch Black pepper
-
150 g Grated mixed cheese
-
100 ml Whole milk
-
2 piece Egg yolks
Preparation (7 steps)
Preparation of the red onions
Finely slice 300g of red onions. Place the sliced onions in the bowl with 30g of extra virgin olive oil. Cook for 7 Min./Varoma/Speed 1.
Preparation of the vegetable broth
Prepare 1 liter of vegetable broth. If using bouillon cube, dissolve it in boiling water. Alternatively, place 1 carrot, 1 onion, 1 celery stalk, a sprig of parsley and salt in the bowl. Add 1 liter of water and cook for 20 Min./100°C/Speed 1.
Toasting the rice
Add 30g of extra virgin olive oil and 20g of butter to the bowl. Set 3 Min./120°C/Speed 1. Add 320g of vialone nano rice and toast for 3 Min./120°C/Speed 1. Deglaze with 80ml of white wine for 1 Min./100°C/Speed 1 without measuring cup.
Cooking the risotto
Add 1 ladle of hot vegetable broth and the stewed onions. Cook for 15 Min./100°C/Reverse Speed 1, adding hot broth as it dries.
Preparation of the cheese fondue
In the cleaned bowl, add 50g of butter and melt for 3 Min./50°C/Speed 2. Add 150g of grated mixed cheese, 100ml of whole milk and cook for 5 Min./60°C/Speed 3. Add 2 lightly beaten egg yolks and cook for 2 Min./60°C/Speed 3.
Stirring the risotto
At the end of cooking, remove the risotto from the bowl and stir in 30g of butter cut into pieces off the heat. Mix well and let it rest for 5 minutes.
Service
Serve the risotto hot, distributing a generous amount of cheese fondue on each plate. Add a grind of black pepper to taste.
Finished cooking? Great! 🎉
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Created by
Valentina Giordano
3
Rezepte
0
Kochbücher
Allergens
- Milk
- Eggs
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