Caramelized Onion Mushroom Risotto

There are dishes that comfort, and then there are dishes that transform — and this Caramelized Onion and Mushroom Risotto is firmly in the latter camp. Born from the Italian tradition of slow, patient cooking, this creamy Arborio rice dish layers sweet, deeply golden caramelized onions with earthy sautéed cremini mushrooms and the nutty richness of Parmesan cheese. Whether you serve it as a show-stopping main or an elegant side, every spoonful delivers a warm, savory embrace that feels both rustic and refined. With just 15 minutes of prep and a meditative 40 minutes at the stove, this is the kind of meal that turns an ordinary evening into something worth remembering.

Save to Pinterest

The secret to this risotto lies in the art of patience. Caramelizing onions cannot be rushed — those 20 to 25 minutes over medium-low heat are what coax out their natural sugars, turning sharp raw slices into silky, amber-hued ribbons of sweetness. Meanwhile, the mushrooms are sautéed separately until every drop of moisture has evaporated, concentrating their umami depth. When the two meet the toasted Arborio rice and the slow, ladleful additions of warm vegetable broth, something magical happens: a dish that is greater than the sum of its parts, comforting yet sophisticated, simple yet deeply satisfying.

Ingredients

• 2 large yellow onions, thinly sliced
• 250 g (9 oz) cremini or button mushrooms, sliced
• 3 cloves garlic, minced
• 2 tbsp fresh parsley, chopped (plus more for garnish)
• 300 g (1 1/2 cups) Arborio rice
• 60 g (1/2 cup) grated Parmesan cheese
• 40 g (3 tbsp) unsalted butter
• 60 ml (1/4 cup) heavy cream (optional)
• 1 L (4 cups) low-sodium vegetable broth, kept warm
• 120 ml (1/2 cup) dry white wine
• 2 tbsp olive oil
• 1/2 tsp salt, plus more to taste
• 1/4 tsp black pepper, plus more to taste

Instructions

Step 1 — Caramelize the Onions

In a large, heavy-bottomed skillet or Dutch oven, heat 1 tbsp olive oil and 1 tbsp 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.

Step 2 — Sauté the Mushrooms

In the same pan, add remaining olive oil. Sauté mushrooms over medium heat until browned and moisture has evaporated, about 7 minutes. Add garlic and cook for 1 minute until fragrant.

Step 3 — Toast the Rice

Stir in Arborio rice and toast for 2 minutes, stirring constantly so it doesn't stick.

Step 4 — Add the Wine

Pour in white wine and cook, stirring, until mostly absorbed.

Step 5 — Add the Broth

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, about 18–20 minutes. You may not need all the broth.

Step 6 — Finish the Risotto

Stir in caramelized onions, remaining butter, Parmesan, and cream (if using). Season with salt and pepper to taste. Remove from heat.

Step 7 — Rest and Serve

Let risotto rest for 2 minutes, then stir in chopped parsley. Serve garnished with extra Parmesan and parsley.

Zusatztipps für die Zubereitung

Halte die Brühe während des gesamten Kochvorgangs warm — kalte Brühe unterbricht den Garprozess und kann die cremige Konsistenz des Risottos beeinträchtigen. Rühre das Risotto gleichmäßig, aber nicht zu aggressiv: Sanftes Rühren setzt die Stärke aus dem Arborio-Reis frei und erzeugt die charakteristische samtige Textur. Wenn du keinen Alkohol verwenden möchtest, ersetze den Weißwein einfach durch die gleiche Menge warme Gemüsebrühe. Die Zwiebeln können bis zu einem Tag im Voraus karamellisiert und im Kühlschrank aufbewahrt werden, was die aktive Kochzeit erheblich verkürzt.

Varianten und Anpassungen

Dieses Risotto lässt sich wunderbar anpassen. Für eine vegane Version ersetze die Butter durch pflanzliche Butter und lasse den Parmesan weg oder verwende veganen Käse — Sahne kann ebenfalls weggelassen werden. Für zusätzliche Farbe und Nährstoffe kannst du eine Handvoll Babyspinat oder Erbsen kurz vor dem Servieren unterrühren. Wer eine tiefere Pilznote bevorzugt, kann einen Teil der Cremini-Pilze durch getrocknete Steinpilze ersetzen, die zuvor in warmem Wasser eingeweicht wurden. Die Einweichflüssigkeit (gefiltert) kann dabei einen Teil der Brühe ersetzen, um den Umami-Geschmack zu intensivieren.

Serviervorschläge

Dieses Risotto überzeugt als Hauptgericht ebenso wie als elegante Beilage. Reiche es in tiefen, vorgewärmten Schüsseln an und garniere es großzügig mit frisch geriebenem Parmesan und gehackter Petersilie. Ein Glas kühler Pinot Grigio oder Chardonnay rundet das Geschmackserlebnis perfekt ab. Als Beilage passt das Risotto hervorragend zu gegrilltem Gemüse oder einem frischen Rucola-Salat mit Zitronendressing. Pro Portion enthält das Gericht ca. 420 Kalorien, 15 g Fett, 58 g Kohlenhydrate und 11 g Protein.

Save to Pinterest

This Caramelized Onion and Mushroom Risotto is more than a recipe — it is an invitation to slow down, to stir, to taste, and to enjoy the process as much as the result. From the first golden onion slipping into the pan to the final garnish of fresh parsley and Parmesan, every step is an act of care. Keep this recipe close for cozy weeknight dinners and elegant gatherings alike. It is the kind of dish that earns its place in your permanent rotation — reliable, deeply flavorful, and always, always worth the wait.

Recipe FAQs

→ How long does it take to caramelize the onions?

Onions should be cooked over medium-low heat for 20-25 minutes until deeply golden and sweet, allowing their natural sugars to develop fully.

→ Can I use other mushrooms instead of cremini?

Yes, button mushrooms or other mild varieties can be used; just be sure to slice them evenly and sauté until browned.

→ What is the purpose of adding white wine?

White wine adds acidity and depth, enhancing the overall flavor while also helping to deglaze the pan after toasting the rice.

→ How do I achieve creamy risotto without overcooking?

Adding warm broth gradually and stirring gently allows the rice to release starch slowly, resulting in a creamy texture without becoming mushy.

→ Can this dish be made vegan?

Yes, substitute butter with plant-based butter and replace Parmesan with vegan cheese alternatives or nutritional yeast for a similar umami effect.