Creamy risotto featuring caramelized onions, mushrooms, Parmesan, and fresh parsley for rich flavor.
# What You'll Need:
→ 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, optional
→ 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
# Steps to Follow:
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, 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 white wine and cook, stirring constantly, 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 until rice is creamy and al dente, approximately 18 to 20 minutes. You may not need all the broth.
06 - Stir in caramelized onions, remaining butter, Parmesan, and cream if using. Season with salt and pepper to taste. Remove from heat.
07 - Let risotto rest for 2 minutes, then stir in chopped parsley. Serve garnished with extra Parmesan and fresh parsley.
