Caramelized Onion Mushroom Risotto (Print Version)

Creamy risotto with sweet caramelized onions, mushrooms, Parmesan, and a touch of fresh parsley.

# What You Need:

→ Produce

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

→ Grains

05 - 1.5 cups Arborio rice

→ Dairy

06 - 0.5 cup grated Parmesan cheese
07 - 3 tbsp 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 tbsp olive oil
12 - 0.5 tsp salt, plus more to taste
13 - 0.25 tsp black pepper, plus more to taste

# How To Make:

01 - In a large heavy-bottomed skillet, heat 1 tbsp olive oil and 1 tbsp butter 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 and set aside.
02 - In the same pan, add remaining olive oil. Sauté mushrooms over medium heat until browned and moisture has evaporated, about 7 minutes. 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 dry white wine and cook, stirring, until mostly absorbed.
05 - Add warm broth 1 ladle at a time, stirring gently and allowing each addition to be absorbed before adding the next. Continue for 18-20 minutes until rice is creamy and al dente. You may not need all the broth.
06 - Stir in caramelized onions, remaining butter, Parmesan cheese, and cream if using. Season with salt and pepper to taste. Remove from heat.
07 - Let risotto rest for 2 minutes, then stir in chopped parsley. Serve garnished with additional Parmesan and fresh parsley.

# Expert Advice:

01 -
  • The caramelized onions do most of the flavor work, so you taste pure, concentrated sweetness without added sugar.
  • It feels restaurant-quality but doesn't require fancy techniques or hard-to-find ingredients.
  • You can have dinner ready in under an hour, which is faster than you'd expect for something this rich.
02 -
  • If your risotto looks too thick as it cooks, add broth in smaller amounts or let each addition absorb more slowly; if it's too loose at the end, you may have added too much liquid, and that's okay because risotto continues to thicken slightly as it rests.
  • The caramelization of onions cannot be rushed without losing the sweet complexity that makes this dish special, so resist the urge to turn up the heat.
03 -
  • Keep your broth in a separate pot on a gentle simmer throughout cooking so each addition is warm, which prevents the rice from shocking and clumping.
  • Don't add all the broth at once or turn up the heat to rush the process; the slow absorption is what creates the creaminess you're after.
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