In a heavy bottomed sauce pan proceed to simmer all sliced onions with balsamic vinegar, sugar, 375 mLs wine, and 2 pinches of salt, uncovered for approx. 30 minutes or until most liquid has evaporated, creating a syrupy onion compote.

In a heavy bottomed soup pot on medium high, melt butter and proceed to cook onions until translucent. Add rice and proceed to toast while stirring vigorously until all rice feels very hot. Start adding small amounts of wine continually stirring until all wine has been incorporated. Reduce heat and continue cooking while adding small amounts of hot beef stock. Each time the beef stock has been absorbed add another small ladle. Depending on stock you might have to add salt and pepper to your risotto while cooking. Continue adding liquid and stirring until rice is al dente, still a little firm. Add one more ladle, stir, turn off heat, add Parmiggiano, stir, cover. Serve 5-10 minutes later, making sure to garnish every plate with at least a tablespoon full of caramelized onion compote.

Perfect pairing by Everything Wine South Surrey – Serve with Ricossa, Piemonte Barbera Appassimento