Risotto with Gorgonzola and Caramelised Onions

Caramelised Onions

• 300 g red onions, thinly sliced in half moons
• 30 g light brown sugar
• 25 g unsalted butter, cut in pieces
• 20 g balsamic vinegar
• 1 pinch fine sea salt
• 1 pinch ground cayenne pepper

Risotto with Gorgonzola

• 30 g shallot, halved
• 40 g unsalted butter
  ou 40 g extra virgin olive oil
• 320 g risotto rice (eg. Carnaroli or Arborio)
• 50 g dry white wine
• 750 g water
• 1 tsp fine sea salt
• 120 g Gorgonzola, cut in pieces