Caramelized Onion Mushroom Risotto (Printer-friendly)

Creamy risotto with rich caramelized onions, mushrooms, Parmesan, and a touch of white wine.

# What You'll Need:

→ 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

→ 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
13 - 0.25 teaspoon black pepper

# Directions:

01 - In a large heavy-bottomed skillet or Dutch oven, heat 1 tablespoon olive oil and 1 tablespoon butter over medium-low heat. Add sliced onions and a pinch of salt. Cook, stirring often, for 20 to 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 until rice is creamy and al dente, approximately 18 to 20 minutes. You may not need all the broth.
06 - Stir in caramelized onions, remaining butter, Parmesan cheese, and heavy cream. 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 cheese and fresh parsley.

# Expert Advice:

01 -
  • The caramelized onions get so sweet and jammy that you almost won't believe you started with something so humble.
  • It's creamy without feeling heavy, and ready in under an hour if you embrace the stirring as part of the ritual.
  • Vegetarian but rich enough to satisfy anyone at the table, even the meat eaters who didn't expect to be impressed.
02 -
  • Cold broth stops the cooking and breaks the creaminess—keeping it simmering on a back burner is non-negotiable, not optional.
  • You won't always use all the broth, and that's fine; risotto tells you when it's done by how it moves on the spoon, not by liquid level.
  • Resist the urge to walk away or speed things up; the constant stirring is what releases the starch from the rice and creates that signature creaminess.
03 -
  • Use a wooden spoon for stirring risotto—it feels more natural than a metal spoon, and you'll stir more consistently without getting tired.
  • Don't skip the rest period at the end; those 2 minutes of stillness let everything come together into something silkier than it was a moment before.
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