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caramelized onion pie

caramelized onion pie by @allosimone

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caramelized onion pie

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caramelized onion + roast butternut squash risotto

caramelized onion + roast butternut squash risotto, cooked in a sage & saffron broth 🍃🧈🧅⁣⁣⁣⁣⁣
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to make this, start by caramelizing 6 onions (one per serving): peel, halve, then thinly slice the onions before letting them sweat on low heat in a little bit of fat, stirring and adding a small splash of water from the kettle occasionally, until softened, sweetened and browned — about 45 mins to 1 hour, minimum⁣⁣⁣⁣⁣
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in the meantime, roast a butternut squash: peel, halve, de-seed and cube the squash. place the cubes on a baking sheet, drizzle on a bit of oil & salt, toss, and then bake at 190°C/375°F until tender and a bit caramelized, ~30-45mins⁣⁣⁣⁣⁣
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while the squash is roasting and the onions are caramelizing, make a vegetable stock: gently sizzle some some roughly chopped onion, carrot, celery, leek, bay, thyme, rosemary, black peppercorns, and sage in olive oil for a few fragrant minutes, cover with fresh water and season generously with salt. bring to a boil before leaving to simmer for 25-45 minutes. taste for seasoning, then pop in some crushed saffron threads, taste again, and once satisfied keep the stock warm on a low heat⁣⁣⁣
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start making the risotto by adding a finely diced shallot and a bit more fat to the caramelizing onion. bring the heat up slightly to medium-low. add butter, a bit more salt, and then the rice. toast the grains in the oil then deglaze with white wine. keep stirring and cooking, adding a ladleful of the strained stock at a time. towards the end, mash half of the roast butternut squash and add that to the risotto along with some broth⁣⁣
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finish the risotto: as you add in the last ladleful of stock, turn off the heat and add a large pat of butter to the pan. whip the butter through the risotto, add some parmesan, and gently stir in the remaining squash cubes⁣
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serve by ladling onto deep plates, giving each plate a shake to help spread out the soupy rice, then top liberally with parmesan, black pepper, and a little bit of evoo 💛⁣⁣⁣⁣⁣
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(just fyi, I used about 375g of arborio rice and around 1.5L of stock here, but you don’t have to be too concerned about exact measurements)

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p.s. volume up for satisfying salad sounds

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