Roasted Chicken with Risotto and Caramelized Onions

Dice 150 g onion finely. Heat 55 g olive oil in a large pot over medium heat.

Add diced onion and cook gently 8–10 minutes until soft and translucent, stirring occasionally.

Pour in 49 g wine and 52 g aceto; simmer 2 minutes until reduced by half.