This is a print preview of "Risotto with Caramalized Onions and Rosemary" recipe.

Risotto with Caramalized Onions and Rosemary Recipe
by Eliot

OK—last year January and February led us through the Soup Challenge. Now be prepared for the 2012 Clean Out. (And no, we are not doing a cleanse.)

Whether you call it the cupboard, the pantry, or the larder, I am on a binge. Again, I have too much stuff.

Oh, Eden Organic beans are on sale? Load me up.

Italian Risotto for sale at T.J. Maxx? I am buying four boxes.

What about all the tomatoes, salsa, and jam I canned this summer? Have I done anything with all this bounty?

That would be a “No.”

And for heaven’s sake, keep me away from the “fill-your-own-bag-bulk-aisle” at Whole Foods.

My pantry is atrocious.

There is actually a box of industrial-size plastic wrap in this pantry that we bought when we moved in THIRTEEN YEARS AGO!

So, I did not go to the grocery store all last weekend and we did not starve to death. Until we get the pantry and freezer cleaned out, I am only buying staples at the grocery store. (And, I hit a sale on sugar pre-Christmas, so I still have four bags in the pantry. That should do.)

What can we buy?

Milk (What is the deal? There were only two bottles of organic milk in the case the last time I shopped and they were near expired.)

Eggs (We can still get these at our Winter Market which is every other week.)

Juice (It sounds like all we do is breakfasts, doesn’t it?)

A few fresh fruits and veggies when needed.

Seriously, I think that is it. (Besides the pantry, we are cleaning out the chest freezer and side-by-side freezer. There may be a lot of dishes and recipes in the future that will be un-blog-worthy.)

So using up a bag of onions, the previously mentioned T.J. Maxx arborio rice, and some veggie stock, I made dinner tonight. Maybe this Clean Out won’t be too bad after all.

In a large skillet, heat 3 T. of the olive oil. Add the onions and cook over moderately high heat until lightly browned, about 5 minutes. Reduce the heat to low and cook, stirring occasionally, until the onions are very soft and browned, about 20 minutes. Add white wine and stir to deglaze pan. Set aside.

Bring the stock to a boil in a medium saucepan. (I used vegetable stock because that is what was in the pantry.) Cover and keep hot over low heat. Heat the remaining 1 T. of olive oil in the large saucepan. Add the garlic and cook over moderate heat until fragrant, about 1 minute. Add the rice and cook, stirring, for 2 minutes. Add enough hot stock to cover the rice, about 1 1/2 cups, and stir constantly over moderate heat until the stock has been absorbed. Continue adding stock, about 1 1/2 cups at a time, and cook, stirring, until it has been completely absorbed before adding more. The rice is done when the grains are just tender and the sauce is creamy, about 20 minutes.

Remove the pan from the heat and stir in the onions, rosemary and 1/2 cup of Parmesan. Season with salt and pepper. May add additional Parmesan before serving to garnish.

Risotto with lots of rosemary.

Although this risotto was quite creamy as we were eating it, I snapped this pic after dinner when it had cooled off. It looks lots less creamy in this photo.

I had just snipped some rosemary to send to my sister in the NORTH country where it is 10 degrees or something like that. I thought it would make a good photo op for the risotto.

We have lots of this leftover so I am going to dig in the bottom of the freezer for some chicken to grill to go on top for other suppers this week. Tonight we had it with a green salad (thanks to the hoop house) with tomatoes (thanks to the green house).

Fresh salad in winter.

Note: I am still looking for some frozen chicken but I did find some grilled pork loin in the side-by-side. This was delicious with the rosemary and onion flavors of the risotto. (Maybe I will find the chicken for tomorrow night’s meal.)

Keep up with our Clean Out: