Taleggio risotto with balsamic caramelised onions

Caramelised onions

• 250 g red onions, cut into halves and cut into thin slices
• 130 g brown sugar
• 50 g balsamic vinegar
• 1 pinch salt
• 1 pinch ground black pepper

Risotto with Taleggio

• 30 g eschalots
• 30 g salted butter
• 320 g Arborio rice
• 50 g white wine
• 700 g water
• 1 tsp salt
• 120 - 150 g Taleggio cheese, cut into cubes (3-4 cm) (see Tips)