Save There's something almost meditative about stirring risotto on a quiet Sunday afternoon, watching the rice slowly transform from individual grains into something creamy and luxurious. Years ago, a friend served me a bowl of risotto with caramelized onions so sweet they tasted almost like caramel candy, paired with earthy mushrooms that had been coaxed into deep golden-brown submission. I went home determined to recreate that magic, and after a few attempts and a handful of sticky disasters, this version became my go-to comfort meal. It's the kind of dish that rewards patience and attention without demanding perfection, and somehow always makes you feel like you've accomplished something in the kitchen.
I made this for a potluck once where I was nervous about bringing risotto because I'd heard horror stories of people's risotto arriving at parties in a gluey, congealed state. But something clicked that night—maybe it was the morning light, maybe I was finally relaxed enough to listen to the rice instead of rushing it—and it arrived still creamy, still dignified, still tasting like I'd spent hours in the kitchen when really I'd been chatting with my partner the whole time. People came back for seconds, and someone even asked for the recipe, which made me feel like I'd unlocked some secret Italian grandmother knowledge.
Ingredients
- 2 large yellow onions, thinly sliced: The thinner you slice them, the faster they'll caramelize and the silkier they'll become; don't skip this step because these onions are basically the soul of the dish.
- 250 g (9 oz) cremini or button mushrooms, sliced: Cremini have more flavor and earthiness than regular button mushrooms, but honestly either works—what matters is getting them to brown properly without steaming them.
- 3 cloves garlic, minced: Fresh garlic makes all the difference here; jarred garlic will leave you wondering why everything tastes a bit hollow.
- 2 tbsp fresh parsley, chopped (plus more for garnish): The brightness of fresh parsley scattered on top is what pulls all those rich flavors into focus at the last moment.
- 300 g (1 1/2 cups) Arborio rice: This is non-negotiable—Arborio rice has the right starch content to create that signature creamy texture without turning to mush; carnaroli is a close second if you can't find it.
- 60 g (1/2 cup) grated Parmesan cheese: Buy a wedge and grate it yourself if you can; pre-grated cheese has anti-caking agents that make it separate rather than melt smoothly.
- 40 g (3 tbsp) unsalted butter: Butter adds a richness that oil can't quite capture, and unsalted means you control the salt level throughout cooking.
- 60 ml (1/4 cup) heavy cream (optional): This is truly optional—it adds luxury and smoothness, but a proper risotto technique will give you creaminess without it.
- 1 L (4 cups) low-sodium vegetable broth, kept warm: Keeping it warm matters more than you'd think because cold broth shocking the rice stops the cooking process and disrupts the texture.
- 120 ml (1/2 cup) dry white wine: The wine adds acidity and depth; don't use something you wouldn't drink, but also don't use your most expensive bottle.
- 2 tbsp olive oil: Good olive oil for finishing, though the initial cooking uses one tablespoon mixed with butter.
- 1/2 tsp salt, plus more to taste: Salt throughout the cooking process, not just at the end, helps build flavor layer by layer.
- 1/4 tsp black pepper, plus more to taste: Fresh cracked black pepper tastes infinitely better than pre-ground, especially in a dish this simple.
Instructions
- Caramelize those onions with patience:
- Heat 1 tablespoon olive oil and 1 tablespoon butter over medium-low heat in your large skillet, then add the sliced onions and a pinch of salt. This is where many people rush, so resist the urge—let them cook undisturbed for a few minutes, then stir often for 20-25 minutes total until they're deep golden and almost jammy.
- Get the mushrooms golden and dry:
- In the same pan with the remaining olive oil, sauté your mushroom slices over medium heat until they're browned and any excess moisture has evaporated, about 7 minutes. Add the minced garlic and cook just 1 minute more until you can smell that warm, toasty garlic aroma.
- Toast the rice and wake it up:
- Stir in the Arborio rice and toast it for 2 minutes, stirring constantly so each grain gets coated in the oil and butter. You'll hear it clicking slightly against the pan when it's ready.
- Let the wine do its thing:
- Pour in the white wine and stir gently until it's mostly absorbed; this usually takes just a couple of minutes and smells absolutely wonderful.
- Build the creaminess one ladle at a time:
- Add the warm broth one ladle at a time, stirring gently and allowing each addition to be absorbed before adding the next—this takes about 18-20 minutes total and is honestly meditative work. You might not need all the broth, so stop when the rice is creamy and still has a tiny bit of firmness when you bite it.
- Finish it with the good stuff:
- Stir in the caramelized onions, remaining butter, grated Parmesan, and cream if you're using it. Season carefully with salt and pepper to taste, tasting as you go.
- Rest and scatter fresh herbs:
- Remove from heat and let it sit for 2 minutes—this rest period helps the risotto settle into its final creamy state. Stir in the fresh parsley and serve immediately, garnished with extra Parmesan and more parsley.
Save The moment I knew I'd truly mastered this dish came when my usually critical father took a bite, went quiet for a moment, and then asked if I'd made it myself or if it came from somewhere else. That single moment of doubt in his mind, followed by the realization that I'd actually made something worthy of that question, was worth every minute of practice and every batch of overcooked rice.
The Magic of Caramelized Onions
Caramelized onions deserve their own celebration because they're essentially edible patience—you're coaxing natural sugars to the surface through slow, gentle heat, transforming something sharp and pungent into something sweet and complex. The smell changes multiple times during this process, which is how you know it's working: first they're raw and sharp, then they begin to soften and smell almost sweet, then they develop this deep, toasty aroma that's the sign they're done. Once you've made caramelized onions intentionally, you'll start adding them to soups, pizzas, and grain bowls just for the depth they provide.
Why Mushrooms Matter in Risotto
Mushrooms bring an umami earthiness to risotto that makes it feel substantial and deeply satisfying without needing meat, which is why this vegetarian version never feels like it's missing anything. The key is letting them brown properly instead of steaming them, which means using medium or medium-high heat and giving them space in the pan so their moisture can evaporate. I learned this by overcrowding the pan early on and ending up with steamed, pale mushrooms instead of those deeply colored, almost caramelized little pieces that make you want to eat them by the handful.
Serving Suggestions and Simple Variations
This risotto stands beautifully on its own as a main dish, but it also works as an elegant side for roasted chicken or fish, and it's humble enough to serve as comfort food on a Tuesday night. The recipe is remarkably forgiving of additions—a handful of baby spinach wilted in at the end adds color without changing the flavor, frozen peas bring sweetness and a pop of brightness, and a splash of truffle oil drizzled over the top transforms it into something that feels restaurant-quality.
- Pair it with a crisp white wine like Pinot Grigio or Chardonnay: The acidity of the wine cuts through the richness and makes the whole meal feel balanced and elegant.
- For a vegan version, swap the butter for plant-based butter and either omit the Parmesan or use a quality vegan cheese: The dish won't have quite the same richness, but it's still delicious and everyone at the table will be satisfied.
- Make extra and turn leftovers into risotto cakes: Let the risotto cool completely, form it into little patties, pan-fry them in butter until they're golden and crispy, and serve as an appetizer or light lunch.
Save There's something deeply satisfying about serving a dish that required your attention and care but tastes effortless, and that's exactly what this caramelized onion and mushroom risotto delivers. Make it once and it becomes the meal you turn to when you want to impress someone or simply want to feel like you've created something beautiful.
Recipe FAQ
- → How do you caramelize onions perfectly?
Cook sliced onions slowly over medium-low heat with a pinch of salt, stirring frequently for 20-25 minutes until golden and deeply caramelized without burning.
- → Can I substitute the mushrooms used in this dish?
Cremini or button mushrooms work well, but you can also use shiitake or portobello slices for a different depth of flavor.
- → What is the best way to achieve creamy risotto texture?
Stir the rice constantly and add warm broth gradually, allowing each ladle to absorb fully before adding more to release starch and develop creaminess.
- → How can I make this dish vegan?
Replace butter with plant-based alternatives and omit Parmesan or use vegan cheese alternatives to keep it plant-based and creamy.
- → What wine pairs well with this dish?
A crisp white wine such as Pinot Grigio or Chardonnay complements the richness and flavors beautifully.
- → Is it important to rest risotto before serving?
Letting risotto rest for a couple of minutes allows it to thicken slightly and flavors to meld for a better final texture and taste.