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Servings: Serves 4-6.
This is our attempt to create a dish we saw on the menu (but didn’t taste) at the Edina Grill restaurant.
Marlys and Glenn
2 tablespoons butter
2 tablespoons olive oil
3 large onions (red or white), thinly sliced
2 tablespoons brown sugar
˝ teaspoon white wine vinegar
7 slices bacon, cut into bite-size pieces and fried – reserve two tablespoons bacon grease
5 cups chicken broth
1 cup white wine
1˝ cups Arborio rice
2 tablespoons fresh sage, chopped
Salt and pepper
1/3 cup Gorgonzola cheese, cut or crumbled in small pieces
Freshly grated Parmesan cheese (optional)
Melt butter and oil in heavy medium skillet over medium heat. Add onion, brown sugar and vinegar. Sauté until onion is golden brown, stirring frequently, about 25 minutes. Remove from heat.
Bring chicken broth to simmering in large pot. Reduce heat to low; keep hot. Heat 2 tablespoons bacon fat in heavy large saucepan over medium heat. Add rice and sage and sauté 3 minutes. Add wine and stir until liquid is absorbed, about 2 minutes. Add 1 cup chicken broth. Simmer until liquid is absorbed, stirring often. Continue adding broth ˝ cup at a time until rice is tender but still slightly firm in center and mixture is creamy, simmering until stock is absorbed before each addition and stirring often. Season to taste with salt and pepper.
Add caramelized onions and fried bacon bits to risotto and heat until onions and bacon are hot. Add Gorgonzola cheese and stir until cheese begins to melt. Serve, passing Parmesan cheese separately.
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