Healthy Holiday & Event

Piedmontese Risotto-Stuffed Onion Gratin Made With Japan Rice 日本産米リゾットを詰めた玉ねぎのグラタンピエモンテ風

Uniquely crafted risotto of pre-cooked rice flavored simply with cheese and sausage stuffed in a slow-roasted onion bowl.
Risotto that perfectly harmonizes onions as sweet and fragrant as roasted apples and the savory flavors of salsiccia (Italian sausage), butter, and cheese is served in a rich cheese fondue-like sauce. This recipe is based on local cuisine from Piedmont, one of Italy’s leading gourmet areas. It is light-flavored yet nutritious, packed with dairy products, and is a taste that is unique to the Piedmont mountain range area. It is a true masterpiece that is perfect for the cold winter.

オーブンでじっくり焼いた玉ねぎの器に、チーズやソーセージで簡単に味付けしたパックごはんを、詰め込んだオリジナルリゾットです。
焼きりんごのように甘く香ばしい玉ねぎと、サルシッチャ(イタリアンソーセージ)とバター、チーズの旨みが渾然一体となったリゾットを、チーズフォンデュのようなコクのあるソースでいただきます。イタリアを代表する美食の郷、ピエモンテ州の郷土料理をベースにしており、乳製品をたっぷりと使った優しくも滋味深い一皿は、山岳地帯にあるピエモンテならではの味わい。寒い冬にもおすすめの逸品です。

How to cook

Risotto made with pre-cooked rice tends to be sticky, so it is important not to over-stir it. Dairy products lose their flavor easily when heated continuously, so for both the risotto and the sauce, turn off the heat after adding the dairy products and then stir.

Ingredients 4 servings

4: Onions *Medium-sized
160 to 180 g: Pre-cooked rice pack (or cooked rice)
50g: Salsiccia (Italian sausage) *Can substitute with minced chicken or pork.
35g: Butter
35 to 50g: Parmesan cheese
1: Bay leaf
50g: White wine
250g: Chicken bouillon soup *Can substitute with water.
　: 　
30g: Butter
60g: Taleggio cheese *Can substitute with any other cheese.
150g: Cream *Can substitute with milk.
　: 　
To taste: Salt
To taste: Pepper
To taste: Panko (bread crumbs)
To taste: Olive oil
4 sprigs: Rosemary

Cooking Steps

（About 60 minutes）

Prepare the onions

Wipe the onions clean with the skin still on and cut a thin slice off the top and bottom.
Lightly sprinkle salt all over and wrap them tightly in aluminum foil.

Bake the onions in the oven

Bake the onions for 40 to 60 minutes in an oven preheated to 180 to 200°C.
Poke with a bamboo skewer to check that they are cooked through and let them sit while still wrapped in aluminum foil for 20 to 30 minutes to cool.

*If you do not have an oven
Cut off the top and bottom of the onions and wrap them tightly in plastic wrap. Microwave them at 600 W for 5 minutes, and then at 500 W for 7 minutes. Let the onions sit in the plastic wrap to continue cooking in the residual heat and then grill the outside of the onion lightly in a frying pan to brown it.

Cut off the top

Cut off the top quarter of the onion.
Scoop out the inside to create a bowl.

Prepare the risotto

Chop the middle of the onion that you have scooped out.
Heat the pre-cooked rice in the microwave.

Fry the risotto filling

Put the chopped onion, shredded Italian sausage removed from the skin, and bay leaf in a pot, add 35 g of butter, and fry it on medium.
When it has browned, pour in the white wine in a circle, and scrape off the savory bits stuck to the bottom of the pot.

Add the chicken bouillon and pre-cooked rice

Add all the chicken bouillon and simmer 5 to 10 minutes on medium.
Once the flavor and aroma have transferred to the soup, add the rice and break it up lightly.
When the rice has loosened, add the chopped onion.

After simmering, add butter and Parmesan cheese

Turn off the heat after cooking off the liquid

Add the butter and grated Parmesan cheese.
While still hot, mix it just enough to aerate and thicken it.
Flavor it with salt and pepper.

Fill the onion bowls with risotto

Fill the onion bowls with the risotto in step 7.
Sprinkle panko (bread crumbs), Parmesan cheese, and olive oil on top and stick a sprig of rosemary in each one.

Bake in the oven

Bake in an oven preheated to 230 to 250°C for about 10 minutes, until the surface is golden brown.

Make the sauce

Put 30 g of butter and the Taleggio cheese in a small pot and heat.
Pour the cream in all at once and then turn off the heat when it starts bubbling.
Mix it well while it is still hot.