Caramelized Onion Mushroom Risotto (Printable Version)

Creamy risotto with caramelized onions, mushrooms, and Parmesan, ideal as a main or side dish.

# Ingredient List:

→ Produce

01 - 2 large yellow onions, thinly sliced
02 - 9 oz cremini or button mushrooms, sliced
03 - 3 cloves garlic, minced
04 - 2 tablespoons fresh parsley, chopped

→ Grains

05 - 1.5 cups Arborio rice

→ Dairy

06 - 0.5 cup grated Parmesan cheese
07 - 3 tablespoons unsalted butter
08 - 0.25 cup heavy cream, optional

→ Liquids

09 - 4 cups low-sodium vegetable broth, kept warm
10 - 0.5 cup dry white wine

→ Oils and Seasonings

11 - 2 tablespoons olive oil
12 - 0.5 teaspoon salt, plus more to taste
13 - 0.25 teaspoon black pepper, plus more to taste

# Directions:

01 - Heat 1 tablespoon olive oil and 1 tablespoon butter in a large heavy-bottomed skillet over medium-low heat. Add sliced onions with a pinch of salt. Cook, stirring frequently, for 20-25 minutes until deeply golden and caramelized. Transfer to a bowl.
02 - Add remaining olive oil to the same pan. Sauté mushrooms over medium heat for 7 minutes until browned with moisture evaporated. Add minced garlic and cook for 1 minute until fragrant.
03 - Stir in Arborio rice and toast for 2 minutes, stirring constantly to prevent sticking.
04 - Pour in white wine and cook, stirring, until mostly absorbed.
05 - Add warm broth one ladle at a time, stirring gently and allowing each addition to be fully absorbed before adding the next. Continue for 18-20 minutes until rice reaches creamy consistency and al dente texture. Reserve excess broth if needed.
06 - Stir in caramelized onions, remaining butter, Parmesan cheese, and heavy cream if using. Season with salt and pepper to taste. Remove from heat.
07 - Let risotto rest for 2 minutes, then stir in fresh chopped parsley. Serve immediately garnished with additional Parmesan cheese and fresh parsley.

# Expert Advice:

01 -
  • The patience pays off—those caramelized onions create a sweetness that feels almost luxurious without any added sugar.
  • It looks fancier than it actually is, so you can serve it to people and they'll think you spent hours in the kitchen.
  • Creamy, comforting, and somehow elegant enough for a dinner party but simple enough for a quiet weeknight.
02 -
  • The broth temperature matters tremendously—cold broth will stop the cooking process and make your risotto seize up instead of flowing creamy on the plate.
  • You might not need all 4 cups of broth, and that's okay; risotto tells you when it's done by its texture, not by quantity.
  • Resist the urge to rush the caramelization—those 20 minutes are what transform ordinary onions into something that tastes like comfort itself.
03 -
  • Never walk away from risotto once you've started the broth stage—the constant gentle stirring isn't busywork, it's what releases the starches and creates that signature creamy sauce.
  • Finish with cold butter off the heat, a technique called mantecatura—it adds silkiness and shine that makes the dish taste restaurant-quality.
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