Six Onion Risotto - Cantine Monfort Six Onion Risotto with Monfort Cuvée ’85 Trentodoc

Six Onion Risotto

A dish built on patience and layered flavours, much like the time that shapes a great Trentodoc.
The Six Onion Risotto from Antica Osteria La Rampina explores sweetness, texture and aromatic depth, finding its perfect match in Monfort Cuvée ’85 Trentodoc. The wine’s fine bubbles, balanced freshness and evolved notes enhance the complexity of the onions—roasted, stewed and fried—turning the pairing into a harmonious dialogue between richness, elegance and gastronomic memory.

Ingredients

Carnaroli rice
Butter
Grana Padano cheese
Taggiasca olives
Red wine
Leek
Spring onion
Tropea red onion
Yellow onion
Shallot
White onion (for frying)

Method

Begin by cleaning the yellow onion, shallot, spring onion and Tropea red onion. Cut each into wedges, obtaining six wedges from each onion. Arrange them on a baking tray lined with parchment paper, season with salt, pepper and olive oil, and bake at 90°C (194°F) for 20 minutes in a humid oven (not fan-assisted).

While the onions are cooking, prepare the red wine sauce. Finely chop the Taggiasca olives and pour 300 ml of red wine into a small saucepan. Bring to a boil to allow the alcohol to evaporate completely, then add the chopped olives and reduce until the sauce reaches a lightly thickened consistency.

Prepare the fried onion: clean the white onion and slice it thinly into rings. Lightly salt the slices to draw out excess moisture, ensuring a crisp result. After about 5 minutes, dust the onions with rice flour and fry them in seed oil until golden and crunchy.

Finely slice the leek and gently stew it in a pan with a drizzle of olive oil.

Now prepare the risotto. Toast the rice in a pan with a little olive oil, stirring occasionally to prevent sticking. Once well toasted, begin adding vegetable stock gradually. Halfway through cooking, add the stewed leek and continue cooking, adding more stock as needed. When the rice is about 2 minutes from being fully cooked, finish by stirring in the butter and Grana Padano, mixing well to achieve a creamy texture.

Arrange the oven-cooked onions, gently reheated, around the plate. Spoon the risotto into the centre, drizzle the red wine sauce around it, and finish with the crispy fried onion placed on top.

Serve immediately.