服务：4至6
洋葱are often used in risotto, but not usually as the main ingredient. In this soothing dish, you get a bite of beautifully browned, sweet, soft caramelized onions in every forkful. Aged Gouda gives the risotto a slightly toasty butterscotch flavor, but the more traditional Parmigiano-Reggiano is also delicious.
这是一个美味的意大利调味饭。我不认为有any way to get 1 oz of grated cheese to come out to about a cup, so that may be an error in the recipe. I went with about 1/2c of grated parmesan, and that was good. It also took me longer than indicated to caramelize the onions. I don't think I could have sped it up with higher heat -- they already needed very frequent attention and occasional drips of water on the bottom to avoid burning. So, it took longer than I anticipated and needed a little adjusting, but it came out great.
不寻常但美味的意大利调味饭。我用当时的焦糖达（Guda）制作了它，并用了所有汤。因为要花很长时间才能将洋葱焦糖化（对我来说30分钟），所以这比通常的意大利调味饭要长得多，但这是值得的。
我今晚第一次做这个，我们喜欢它。我们一定会一次又一次地做到这一点。这个食谱中的口味完美融合，即使是新手意大利调味饭制造商，它也写得很好。我不需要使用最后的1/2-3/4杯肉汤。我还使用了Parmiggiano-Reggiano，我很高兴自己做到了。我花了一个小时才能做到这一点，所以有些人会说这很耗时，但是对我来说，这是时间的时间。我喜欢做饭，这是一个忙碌的一周的愉快休息。谢谢你的烹饪。
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