Save to Pinterest There's something magical about a perfectly executed risotto—that creamy, comforting dish that speaks of care and patience. This Caramelized Onion and Mushroom Risotto transforms humble ingredients into a luxurious meal through the gentle art of slow cooking. The sweet depth of onions that have been carefully cooked until golden and jammy pairs beautifully with the earthy umami of sautéed mushrooms, all enveloped in creamy, perfectly al dente Arborio rice.
Save to Pinterest While risotto has a reputation for being labor-intensive, this recipe breaks down the process into manageable steps. The magic happens in stages—first with the patient caramelization of onions, developing their natural sweetness, then building layers of flavor with mushrooms and garlic before the meditative process of slowly incorporating broth into the toasted rice. Each step contributes to the final harmonious dish that's well worth the effort.
- 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
- Caramelize the onions: In a large, heavy-bottomed skillet, 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. Transfer to a bowl.
- Cook the mushrooms: In the same pan, add remaining olive oil. Sauté mushrooms over medium heat until browned. Add garlic and cook for 1 minute.
- Toast the rice: Stir in Arborio rice and toast for 2 minutes, stirring constantly.
- Add wine: Pour in white wine and cook until mostly absorbed.
- Gradually add broth: Add warm broth, one ladle at a time, allowing each addition to be absorbed before adding the next. Stir gently for 18-20 minutes.
- Finish the risotto: Stir in caramelized onions, remaining butter, Parmesan, and optional cream. Season with salt and pepper.
- Rest and serve: Let rest for 2 minutes, then stir in parsley. Garnish with extra Parmesan and serve.
Patience is key when caramelizing onions—resist the urge to raise the heat as this will burn rather than caramelize them. For the creamiest risotto, maintain a gentle simmer throughout the cooking process, and stir often but gently to encourage the rice to release its starch without breaking the grains. The risotto should flow gently when served—if it becomes too thick after resting, stir in a splash of warm broth before serving.
For a vegan version, use plant-based butter and omit Parmesan or use a vegan cheese alternative. The flavor profile can be varied by adding different mushroom varieties—try a mix of cremini, shiitake, and oyster mushrooms for more complex flavor. For extra nutrition and a pop of color, fold in a handful of baby spinach or peas just before serving. In autumn, try adding a small amount of dried porcini (soaked and chopped) for an intensified mushroom flavor.
Serve this risotto as a main course with a simple arugula salad dressed with lemon and olive oil to cut through the richness. For a more substantial meal, it pairs beautifully with roasted asparagus or a side of lemon-garlic broccolini. This dish is best enjoyed with a glass of crisp white wine like Pinot Grigio or Chardonnay. For presentation, serve in warm shallow bowls with a final drizzle of good olive oil and a twist of black pepper.
Save to Pinterest This Caramelized Onion and Mushroom Risotto isn't just a meal—it's an experience. The rhythmic stirring, the gradual transformation of simple ingredients, and the anticipation of that first creamy bite make this dish as rewarding to prepare as it is to eat. Whether served for a weeknight family dinner or as the star of your next dinner party, this risotto proves that with a bit of patience and quality ingredients, vegetarian cooking can be deeply satisfying and memorably delicious.
Common Recipe Questions
- → How do you properly caramelize onions?
Slice onions thinly and cook them slowly over medium-low heat with a bit of butter and salt, stirring often until they turn golden and sweet, usually 20-25 minutes.
- → What type of mushrooms work best in this dish?
Cremini or button mushrooms are ideal, as they provide a savory, meaty texture that complements the sweetness of caramelized onions.
- → How is Arborio rice key to the risotto’s texture?
Arborio rice has a high starch content that releases during cooking, creating the creamy yet slightly firm texture characteristic of risotto.
- → Can white wine be substituted in the cooking process?
Yes, dry white wine adds acidity and depth, but it can be replaced with extra vegetable broth for a milder flavor.
- → What are good pairing suggestions for this dish?
Crisp white wines like Pinot Grigio or Chardonnay pair well, balancing the creamy richness and enhancing the flavors.