Montasio risotto with caramelised red onion

Ingredients

For 1 serving

• Carnaroli rice80 g
• Red onion1
• Vegetable broth400 ml
• Extra virgin olive oil8 g
• Balsamic vinegar10 ml
• Montasio30 g
• Thyme2 g
• Red wine40 ml
• Saltto taste
• Black pepperto taste

Contains: lactose, celery, sulphites,

Method

1. Peel the red onion, halve it and slice it thinly. Put it in a frying pan with half the olive oil and a pinch of salt and cook over low heat for 15 minutes, stirring now and then, until soft and amber; deglaze with the balsamic vinegar and let it reduce for a minute, until glossy and syrupy.
2. Meanwhile heat the vegetable stock in a small pan and keep it hot over the lowest heat; grate the Montasio.
3. Heat the remaining oil in a saucepan over medium heat with the thyme, add the rice and toast it for 2 minutes, until the grains are glossy; deglaze with the red wine and let it evaporate.
4. Cook for 17 minutes, adding a ladle of hot stock at a time once the previous one is absorbed and stirring often, until the rice is al dente and creamy; taste and adjust the salt.
5. Off the heat, stir in the Montasio, rest for a minute and serve with the caramelised onion on top and a grind of black pepper.