Ingredients
- 4 brown onions, sliced
- 2 Tbsp extra virgin olive oil
- Sea salt flakes and freshly-ground black pepper
- ¼ cup red wine
- 1 Tbsp balsamic vinegar
- 2 tsp brown sugar
- 1½ L chicken stock
- 2 sticks celery, diced
- ½ head fennel, diced
- 2 cloves garlic, minced
- 75g Parmesan, grated
- 1 cup Arborio rice
- Snipped chives, to garnish
Instructions
1 Sauté the onions in the olive oil on a medium saucepan over a moderate heat for 10 minutes, until browned. Season with salt and pepper. Increase heat to high, cook for 2 minutes, then add the wine, vinegar and sugar, then cook until dry. Set aside.
2 Combine the stock, celery, fennel, garlic, half the cheese and the rice in a large saucepan and set over a moderate heat. Cook for 20 minutes, until the rice is very tender, then stir in ½ cup onions and the remaining cheese. garnish with chives.