Maui Onion Risotto with Maui Onion Marmalade and Chive Lemon Gremolata.
Photography by Sean Michael Hower
Course: Appetizer, Main Course, Side Dish
Servings: 4 People
Author: Chef Jojo Vasquez of The Plantation House, Kapalua Maui


  • Pot
  • Sheet Pan
  • Large Sauté Pan
  • Small Bowl
  • Micro Plane


  • 9 Medium - Large Maui Onions 4 Maui Onion to Julienne, 4 Maui Onion for Plating and 1 Maui Onion for Marmalade


  • ¼  Cup Olive Oil
  • 2 Cup Arborio Rice
  • 4 Tbsp Maui Onion Minced
  • 3 Cup White Wine
  • 2 Quarts Chicken Stock ( Hot ) Plus Extra For Pick Up
  • 4 Tbsp. Butter
  • ½ Cup Parmesan Reggiano Grated

Onion Marmalade

  • 2 Red Onions Small Diced
  • 3 Tbsp. Canola Oil
  • Cup Red Wine Vinegar
  • ½ Cup Water
  • ½ Cup Sugar
  • 1 Bay Leaf

Salt and Pepper


    Prepare 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 a sheet pan to cool at room temp.

    Prepare Maui Onion Risotto.

    • In a 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.

    Prepare Maui Onion Cups.

    •  Blanch 4 onions in hot water and hollow out for plate presentation. Reserve warm.

    Prepare 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.

    Prepare Chive & Lemon Gremolata.

    • Mince 12 chives and reserve in a small bowl.
    • Toast an 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 a small batch to give texture and brightness to the creamy risotto.

    Plating and Presentation.

    • Fill hollowed-out onions with risotto.
    • On a 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.