Caramelized Onion Mushroom Risotto (Printable Version)

Creamy risotto with golden onions, sautéed mushrooms, and a touch of Parmesan cheese.

# 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, warmed
10 - 0.5 cup dry white wine

→ Oils and Seasonings

11 - 2 tablespoons olive oil
12 - 0.5 teaspoon salt
13 - 0.25 teaspoon black pepper

# Cooking Steps:

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 and cook, stirring frequently, 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 warmed broth one ladle at a time, stirring gently and allowing each addition to be absorbed before adding the next. Continue for 18-20 minutes until rice reaches creamy consistency with al dente texture. Reserve any unused broth.
06 - Stir in caramelized onions, remaining butter, Parmesan, and heavy cream. Season with salt and pepper to taste. Remove from heat.
07 - Let risotto rest for 2 minutes, then stir in chopped parsley. Serve immediately, garnished with additional Parmesan and fresh parsley.

# Expert Advice:

01 -
  • Deep, complex flavor — Caramelized onions cooked low and slow for 20–25 minutes develop a natural sweetness that forms the soul of this dish.
  • Vegetarian comfort food — Rich, satisfying, and completely meat-free without sacrificing an ounce of indulgence.
  • Restaurant-quality at home — Creamy Arborio rice finished with butter, Parmesan, and optional heavy cream creates a silky, luxurious texture.
  • Flexible and adaptable — Easily made vegan, and simple to customize with add-ins like spinach or peas.
  • One-pan wonder — Everything comes together in a single skillet or Dutch oven for easy cleanup.
02 -
  • Don't rush the onions — True caramelization takes a full 20–25 minutes over medium-low heat. High heat will brown them too quickly without developing their natural sweetness.
  • Keep your broth warm — Always add warm broth to the pan. Cold broth shocks the rice and disrupts the creamy texture you're building.
  • Toast the rice properly — Two minutes of toasting in the pan before adding liquid helps each grain hold its structure and develop a nutty flavor.
  • Stir gently, not constantly — Unlike some recipes suggest, gentle and regular stirring (not frantic constant stirring) releases starch gradually for the best silky consistency.
  • Finish off the heat — Adding the final butter, Parmesan, and cream off the heat prevents them from breaking and ensures a smooth, glossy finish.
  • Rest before serving — Two minutes of resting after cooking allows the risotto to relax and reach the perfect pourable, creamy consistency.
Go Back