Makes 4 servings
9 Medium to Large Maui onions (4 Maui onion to julienne, 4 Maui onion for plating and 1 Maui onion for marmalade).
¼ C olive oil
2 C Arborio rice
4 Tbsp Maui onion, minced
3 C white wine
2 Qt chicken stock, hot (plus extra for pick up)
4 Tbsp butter
½ C Parmesan Reggiano, grated RED
2 red onions, small diced
3 Tbsp canola oil
1.5 C red wine vinegar
½ C water
½ C sugar
1 bay leaf
Salt & pepper
Prep Risotto- In a pot combine olive oil and minced Maui onion to sweat. Add Arborio rice and lightly toast, deglaze white wine until dry and slowly add chicken stock while stirring. Rice should be al dente. Spread on sheet pan to cool at room temp.
Maui Onion Risotto- In large sauté pan, caramelize minced Maui onion then add a shallow amount of hot chicken stock. Add risotto and butter constantly stirring so it gets creamy. Season with salt and pepper then finish with Parmesan Reggiano.
Maui Onion Cups- Blanch 4 onions in hot water and hollow out for plate presentation. Reserve warm.
Red Onion Marmalade- Sweat the diced red onions with a small amount of oil until tender, 2 minutes on medium heat. Add the rest of the ingredients, except salt & pepper and turn up the heat. Reduce until the liquid tightens up and turns into a thicker syrup. Stir often and be careful not to let the marmalade burn. Season with salt and pepper. Transfer to another container and cool at room temperature.
Chive & Lemon Gremolata- Mince 12 chives and reserve in a small bowl. Toast equal amount of panko bread crumbs, cool, add to bowl. Using a micro plane, zest a lemon into the bowl and season with salt and pepper. Just make small batch to give texture and brightness to the creamy risotto.
PLATING & PRESENTATION:
Fill hollowed out onions with risotto. On plate, place a heaping spoon of red onion marmalade and then arrange the stuffed onion risotto on top. Garnish with chive and lemon gremolata and some chopped scallions.