Caramelized Onion Mushroom Risotto (Print View)

Creamy risotto with caramelized onions, mushrooms, Parmesan, and fresh parsley for rich flavor.

# 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

→ Liquids

09 - 4 cups low-sodium vegetable broth, warmed
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 - 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 20-25 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, approximately 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 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 is creamy and al dente. You may not need all the broth.
06 - Stir in caramelized onions, remaining butter, Parmesan cheese, and 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 and fresh parsley.

# Expert Tips:

01 -
  • The onions do the heavy lifting, turning into pure umami sweetness that carries the entire dish without any meat.
  • It feels fancy enough for guests but comes together in less than an hour with mostly hands-off stirring.
  • That creamy, luxurious texture is pure comfort food without needing cream—though it's nice if you have it.
02 -
  • The broth temperature matters more than you'd think—cold or even room temperature broth will mess with your cooking time and texture, so keep it simmering in a separate pot.
  • Don't walk away during the broth-adding phase; risotto needs attention and gentle stirring to release the starch that makes it creamy, not just watching from across the kitchen.
03 -
  • If your risotto looks a bit thick when you plate it, that's actually perfect—it'll continue to relax as it sits, and you want to serve it while it's still got some flow.
  • Taste the rice at 18 minutes instead of waiting the full 20; every stove is different, and you want to catch it at exactly the moment it's tender.
Go Back