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Perfect Caramelized Onion Risotto Recipe

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★★★★★

5 from 125 reviews

This Perfect Caramelized Onion Risotto is a creamy, comforting dish featuring slowly caramelized onions, tender Arborio rice, and rich Parmesan and mascarpone cheeses. The slow cooking process brings out the sweet, jammy flavor of the onions, perfectly blending with the creamy texture of the risotto for a cozy and elegant meal that’s ideal for weeknight dinners or special occasions.

Ingredients

Scale

For the Risotto:

  • Kosher salt, to taste
  • 2 yellow onions, thinly sliced
  • 1/2 cup dry white wine (Pinot Grigio or Sauvignon Blanc recommended)
  • 3 tbsp unsalted butter
  • 1 cup Arborio rice (Carnaroli rice as substitute)
  • Freshly ground black pepper, to taste
  • 1/3 cup grated Parmesan cheese
  • 4 garlic cloves, minced
  • 2 tbsp mascarpone cheese
  • 3 cups chicken stock, warmed
  • 1 tbsp olive oil

For Serving:

  • Fresh thyme sprigs (for garnish)

Instructions

  1. Caramelize the Onions: In a large skillet or braiser, heat 3 tablespoons of unsalted butter and 1 tablespoon olive oil over medium-high heat. Add the thinly sliced yellow onions and stir to coat. Reduce heat to medium and cook slowly for 25-35 minutes, stirring occasionally, until onions are deeply golden and sweetly caramelized. Season with kosher salt and freshly ground black pepper throughout cooking. In the last 5 minutes, stir in the minced garlic and leaves from 2 fresh thyme sprigs. After cooking, remove about three-quarters of the caramelized onions and set aside.
  2. Toast the Arborio Rice: In the same skillet with the remaining caramelized onions and fat, add 1 cup Arborio rice. Stir constantly over medium heat for about 1 minute to lightly toast the rice and coat each grain with the onion mixture.
  3. Deglaze with Wine and Cook the Risotto: Pour in 1/2 cup dry white wine and stir until the rice fully absorbs the wine. Then, gradually add 3 cups warm chicken stock in 1/2 cup increments, stirring frequently and waiting for each addition to be absorbed before adding the next. Continue this process for 25-30 minutes until the rice is tender and creamy. If stock runs out before rice is done, add a bit of warm water. Maintain patient stirring to ensure creamy texture.
  4. Finish the Risotto and Serve: Reduce heat to low once rice is cooked through. Stir in 1/3 cup grated Parmesan cheese, 2 tablespoons mascarpone cheese, and the reserved caramelized onions. Mix thoroughly until cheeses melt and combine. Adjust seasoning with kosher salt, black pepper, and add extra fresh thyme if desired. Serve immediately garnished with fresh thyme sprigs for aroma.

Notes

  • Do not rush caramelizing the onions; slow cooking is essential for deep flavor.
  • Always use warm stock to avoid halting the cooking process and causing uneven texture.
  • Add stock gradually, stirring constantly to develop creamy risotto consistency.
  • Avoid overcooking rice – it should be tender with a slight bite.
  • If mascarpone is unavailable, substitute with cream cheese or heavy cream for similar richness.
  • Vegetable stock can be used instead of chicken stock to make the dish vegetarian.
  • Serve with grilled chicken, pan-seared salmon, crispy pancetta, or roasted vegetables for balanced meals.
  • Leftover risotto can be refrigerated up to 3 days or frozen up to 2 months; reheat gently with added liquid.

Keywords: risotto, caramelized onion, Arborio rice, creamy risotto, Italian comfort food, mascarpone, Parmesan, stovetop risotto, cozy dinner

Find it online: https://reemcook.com/perfect-caramelized-onion-risotto-recipe/