Caramelized Onion Mushroom Risotto (Printable Version)

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

# 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 & 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 - Heat 1 tablespoon olive oil and 1 tablespoon butter in a large heavy-bottomed skillet 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 - Add remaining olive oil to the same pan. 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 continuously, 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. Reserve unused broth if necessary.
06 - Stir in caramelized onions, remaining butter, Parmesan cheese, and heavy cream. Season with salt and pepper to taste. Remove from heat.
07 - Allow risotto to rest for 2 minutes, then stir in chopped parsley. Serve garnished with additional Parmesan cheese and fresh parsley.

# Expert Tips:

01 -
  • The onions do most of the heavy lifting while you attend to other things, making this feel way less fussy than traditional risotto.
  • It's elegant enough to serve at dinner parties but honest enough for a solo meal on a quiet night.
  • That creamy texture comes purely from the rice and butter, no cream required if you're avoiding dairy.
02 -
  • If your broth isn't warm when you start, the rice will cook unevenly and the risotto will turn gluey instead of creamy—learned this the hard way with cold broth straight from the fridge.
  • Resist the urge to walk away and multitask; risotto demands your attention and presence, but it's only 20 minutes and honestly kind of meditative once you settle into the rhythm.
03 -
  • Keep your broth simmering in a separate pot the entire time; warm liquid absorbs into rice smoothly, while cold broth shocks the starch and ruins the texture.
  • Don't substitute arborio rice with regular long-grain rice—the starch content is completely different, and you'll end up with something that's never creamy no matter how much you stir.
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