Main Ingredients:

See below ingredients and instructions

Cooking Preparation of the Recipe:

2 Vidalia or Walla Walla onions
2 tablespoons butter
2 cloves garlic minced
1/4 teaspoon each salt and white pepper
2 tablespoons granulated sugar
1/4 cup sherry
1 teaspoon Worcestershire sauce
1/2 pound asparagus cut into 1-inch pieces or
1 1/2 cups frozen peas, thawed
1 cup arborio rice
1/2 cup white wine
2 1/2 cups warm chicken or vegetable broth
1 cup freshly grated parmesan cheese
2 tablespoons chopped fresh thyme or 2 teaspoons dried
1/2 teaspoon each salt and white pepper
2 beaten eggs
1 tablespoon parsley
Peel onions, cut into quarters and slice thinly. In large heavy skillet over medium low heat melt butter.
Add onions, garlic, salt and pepper and cook stirring often for about 10 minutes or until translucent.
Increase heat to medium high and cook, stirring often for 4 minutes or until onions are browned.
Sprinkle with sugar, cook, stirring often for 6-8 minutes or until caramelized. Stir in sherry and
Worcestershire sauce. Set aside.
Cook asparagus for 3 minutes-just to bright green. Drain and plunge into ice water, drain and pat dry.
Add to onions in skillet and cook over medium heat. Stir in rice, cook, and stir constantly for 2
minutes. Add wine and cook, stirring constantly until wine is absorbed. Now start to add stock-1 cup
at a time making sure each time it is absorbed completely. When stock is absorbed and rice is tender
firm stir in cheese, thyme salt and pepper. Stir in eggs and spoon into a buttered 9-inch pie plate. Bake
at 350 degrees F for 30 minutes and top is golden brown.
Makes 8 servings.
Caramelized Onion Risotto Pie 903
Corn and Chile Pie
Vegetable oil
6 or 7 (5-inch) corn tortillas
1 onion, chopped
1 (4 ounce) can diced green chiles or 1 or 2
jalapeño chiles, stemmed, seeded and chopped
1 1/2 cup corn kernels, fresh or frozen
2 cups shredded Monterey jack cheese
4 eggs, beaten
1 cup milk
1/2 teaspoon salt
1/4 teaspoon pepper
Preheat oven to 350 degrees F. Coat a small skillet with oil and place over low heat.
Briefly fry tortillas just to soften. Arrange tortillas in 9- or 10-inch pie plate, overlapping to cover
bottom and overhang the edges about 1 1/2 inches.
Heat 2 tablespoons of oil in a large skillet over medium-high heat. Sauté onion until soft. Stir in chiles
and corn kernels and sauté about 1 minute longer.
Transfer mixture to lined pie plate. Sprinkle cheese over the top of the onion and corn mixture.
In a bowl, beat together eggs, milk, salt and pepper. Pour over filling. Bake about 45 minutes, or until
almost set in the center. Cool 10 minutes before serving.
Serves 8.
Corn and Chile Pie 904

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