Ingredients

2 yellow onions, thinly sliced

4 garlic cloves, minced

1 cup Arborio rice

3 tbsp unsalted butter

1 tbsp olive oil

1/2 cup dry white wine (like Pinot Grigio or Sauvignon Blanc)

3 cups chicken stock, warm

2 tbsp mascarpone cheese

1/3 cup grated Parmesan cheese

Kosher salt, to taste

Freshly ground black pepper, to taste

Fresh thyme sprigs (for garnish)

Instructions

Step 1: In a large skillet or braiser, heat the butter and olive oil over medium-high heat. Add the sliced onions and stir, then reduce heat to medium. Cook the onions slowly for 25-35 minutes, stirring occasionally, until deeply caramelized. Season with salt and pepper as you go. In the last 5 minutes, add the minced garlic and thyme leaves, stirring to combine. Remove about ¾ of the onion mixture and set aside.

Step 2: Using the same skillet with the remaining onions and oil, add the Arborio rice. Stir constantly over medium heat for about 1 minute to lightly toast and coat the rice in the flavorful mixture.

Step 3: Pour in the white wine and stir until fully absorbed by the rice. Begin adding the warm chicken stock in ½ cup increments, stirring frequently and waiting for each addition to absorb before adding more. Continue for about 25-30 minutes until the rice is tender and creamy. If stock runs out, add a bit of water to finish cooking.

Step 4: Reduce heat to low and stir in the reserved caramelized onions, Parmesan cheese, and mascarpone. Mix until the cheeses melt and the risotto is fully combined. Adjust seasoning with salt, pepper, and extra thyme if desired. Serve immediately garnished with fresh thyme sprigs.

Tips & Variations

Use Carnaroli or Vialone Nano rice as alternatives to Arborio for slightly different texture.

If you don’t have white wine, replace it with an extra ½ cup of warm stock.

For a vegetarian version, substitute chicken stock with vegetable stock.

If mascarpone is unavailable, cream cheese or heavy cream works as a substitute.

Slow and patient caramelization of onions over low heat is key for deep sweetness—don’t rush this step.

Storage

Store leftover risotto in an airtight container in the refrigerator for up to 3 days. The rice will firm up as it cools, which is normal; you can reheat with a splash of warm stock or water on the stove or in the microwave, stirring to restore creaminess. For longer storage, freeze in portions for up to 2 months, thawing before reheating.

FAQs

Can I use a different type of rice?

Arborio rice is essential for the creamy texture of risotto because of its high starch content. Carnaroli or Vialone Nano can be used as alternatives, but avoid long-grain varieties like jasmine or basmati which won’t produce the right creaminess.

What if I don’t have white wine?

You can skip the white wine and add an extra ½ cup of warm broth instead. The risotto will still be delicious, though the wine adds a nice depth of flavor.