Tomato, Pancetta & Caramelized Onion Risotto

Caramelized Onions

Caramelized onions are my favorite way to use onions. They instantly add a decadence to any recipe, no matter how simple the dish may be. Like risotto, caramelized onions just take time- and patience. That’s definitely the theme for this recipe!

First, what kind of onion do you use to make caramelized onions? Each onion from red onions to shallots have a different flavor profile and will affect the overall taste of the dish. Yellow onions are best when caramelizing because they allow you to build flavor to your dish. As well, yellow onions have a bit of sweetness to them that the butter pulls out when caramelizing.

Now that that’s covered, let’s dive right into it! Start by adding one stick of unsalted butter to a cast iron Dutch oven or large pot. We’ll be using the same pot to build the risotto in, so make sure it’s deep. Allow the butter to melt over medium heat, stirring occasionally. Once the butter has melted, then add one julienned yellow onion. Begin stirring the onions and once you hear the sizzling of the butter and onions, reduce the heat to medium-low. We want to avoid burning the onions or browning the butter here.

Season the onions with half a teaspoon of black pepper and one fourth teaspoon of salt. You’re going to continue stirring for another 30 minutes. This is just the start to your arm workout via risotto making! While you can take breaks, it’s important to keep the onions moving so they all caramelize evenly. If the onions start to crisp up on the edges or the butter bubbles, reduce the heat to low. After about 15 minutes, add two tablespoons of chicken broth and one teaspoon of Worcestershire sauce. The chicken broth will deglaze the pan and add additional flavors. And while some people add balsamic vinegar or a bit of sugar here, I like the complexity of Worcestershire sauce. It’s a little sweet from the molasses, while also being savory with a hint of spice.

Continue to stir for another 15 minutes. The onions should be soft and have a rich golden brown color by this point. Here’s some tips for how to tell when the caramelized onions are finished:

1. They’re soft and shrunken. It’s a little like cooking spinach- when you’re done cooking, it should look like you kind of wonder where it all went.
2. Is there still butter in the pan? It should be absorbed by the onions- same with the chicken broth and Worcestershire sauce.
3. Taste them! Like pasta, this is sometimes the best way to tell when something is finished cooking. It should taste rich, soft and delicious.

Once the onions are done, remove them from the pot and allow them to cool. From start to finish, it should take 40-50 minutes to make caramelized onions. I know this sounds like a long time, but this is not a process that can be rushed. Trust me when I say the end result is SO worth it!

Next Up: The Pancetta

After the caramelized onions have been removed from the pot, add half a cup of diced pancetta directly to the pot. No oil or butter necessary! The fat from the pancetta combined with any leftover oils from the onions will prevent the pork from sticking to the pot. Cook over medium heat for five minutes, until the pancetta is slightly crispy but NOT burnt. Carefully remove the pancetta from the pot and place on a paper towel lined plate. The paper towel will absorb any grease from the pancetta. So, when it’s time for the pancetta to be added back to the recipe, it’s crispy and delicious!

By now, we already have so many rich flavors in the pot alone. Before we add anything else to the pot, first chop one cup of ripe heirloom tomatoes. Generously season them with salt and pepper, then allow the tomatoes to sit for five minutes. This will bring out the tomato juices and freshness of the tomato. While they’re sitting, it’s now time to add more ingredients into the pot!

Add one teaspoon of olive oil and one minced shallot. Cook the shallot over medium heat, stirring to prevent it from burning, about two minutes. Then, add two diced garlic cloves and stir for one minute. Add the heirloom tomatoes to the pot with one tablespoon of a dried white wine. I like to use a chardonnay, but I’ll leave the wine choice up to you! Allow the vegetables to cook down on medium-low heat for two minutes. Finally, stir in one tablespoon of tomato paste with one tablespoon of fresh basil leaves. Reduce the heat to low and allow this mixture to simmer for five minutes.

After five minutes, turn off the heat and pour the tomato mixture into a food processor. Blend the mixture until smooth, about two minutes. Put a strainer over a bowl to catch the tomato skins and pour the blended mixture through the strainer. After straining, discard of any tomato skins caught. Then, the mixture can sit for a bit! We’ll be using the tomato sauce once our risotto is cooked.

Finally Time for the Risotto

Now that the caramelized onions, pancetta, and tomato sauce are cooked, it’s finally time for the main event! Start by adding one teaspoon of olive oil to the pot, then pour in one cup of arborio rice. Add one fourth cup of the same dry white wine you use for the tomato sauce. Toast the rice in the pot for about two minutes. This helps to give the rice itself some flavor before adding the liquid.

Heat up half a cup of chicken broth and pour it into the rice. Stir the rice over medium-low heat to help the rice absorb the liquid. It is crucial to use warm liquid here. Using cold or even room temperature broth will make it that much harder for the rice to absorb the liquid. Not only will it take longer but adding cold liquid will shock the rice. The end result could be a mushy pile of rice, and no one wants that!

Once all of the liquid has been absorbed, repeat this process with two and a half cups of chicken broth. It’s important to add the broth half a cup at a time because it makes the process actually go a little faster, although it may not seem like that. In the end, a total of three cups of chicken broth should be use.

Adding Everything In

Now that the rice is cooked, it’s time to add everything back in! Start by slowly pouring in the tomato sauce. Gently stir the sauce in to combine with the cooked arborio rice. Then, add one cup of grated parmesan cheese. I know shredded parmesan cheese is easier to use, but freshly grated parmesan integrates so much better and yields a perfectly cheesy dish. Finally, add the cooked pancetta and caramelized onions. Stir everything together to evenly distribute the onions.

At last, the risotto is ready! Serve up the beautiful caramelized onion risotto and top with fresh basil and parmesan cheese. All that’s left to do is eat and enjoy!