Caramelized Onion Mushroom Risotto (Printable)

A creamy risotto with caramelized onions, mushrooms, Parmesan, and fresh parsley for a comforting dish.

# Components:

→ Produce

01 - 2 large yellow onions, thinly sliced
02 - 9 ounces 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, 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 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 one ladle at a time, stirring gently and allowing each addition to be absorbed before adding the next. Continue for 18 to 20 minutes until rice is creamy and al dente. Reserve any remaining broth.
06 - Stir in caramelized onions, remaining butter, Parmesan cheese, and heavy cream. Season with additional salt and pepper to taste. Remove from heat.
07 - Let risotto rest for 2 minutes, then stir in chopped fresh parsley. Serve immediately, garnished with extra Parmesan cheese and fresh parsley.

# Expert Advice:

01 -
  • It feels fancy but tastes like home: Risotto has this reputation for being complicated, but the honest truth is it just needs your presence and a wooden spoon for 30 minutes.
  • The caramelized onions are a game changer: They add a subtle sweetness that balances the earthy mushrooms perfectly, and honestly, they're worth making even if you only use them for this dish.
  • It comes together in one pan: No juggling multiple pots or complicated plating—everything builds in one beautiful skillet.
  • Leftovers transform beautifully: Cold risotto fried into little cakes the next day might actually be better than the first serving.
02 -
  • Stirring is not optional, but you don't need to stir it constantly: I learned this the hard way by burning my arm trying to stir every single second; gentle, regular stirring releases the starch gradually and is what creates creaminess, but it's not an all-consuming task.
  • The broth temperature genuinely matters: I once added cold broth from the refrigerator and the risotto seized up and turned gummy; keeping it warm maintains the cooking process and gives you that perfect al dente texture.
  • Al dente rice is your target: There's a brief window where risotto is perfect, and it closes quickly—test the rice starting around the 18-minute mark so you don't end up with a thick porridge instead of a flowing, creamy dish.
03 -
  • Grate your own Parmesan: Pre-grated cheese often contains anti-caking agents that prevent it from melting smoothly into the risotto, leaving you with little flecks instead of that silky, incorporated texture.
  • Keep your broth warm in a separate pot: I keep mine simmering on the back burner so each ladle that goes into the risotto is hot and doesn't interrupt the cooking process.
  • Don't skip the rest period: Those 2 minutes off the heat allow the risotto to relax and set into its final creamy state, and they're 2 minutes well spent.
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