Ingredients

3 tbsp unsalted butter

1 tbsp olive oil

2 yellow onions, thinly sliced

4 garlic cloves, minced

1 cup Arborio rice

1/2 cup dry white wine

3 cups chicken stock

1/3 cup grated Parmesan cheese

2 tbsp mascarpone 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 thinly sliced onions and stir. Reduce heat to medium and sauté for 25-35 minutes, stirring occasionally, until the onions are softened and deeply caramelized. Season with kosher salt and black pepper as you go. In the last 5 minutes, add the minced garlic and thyme leaves, stirring to combine. Remove three-quarters of the caramelized onions and set aside.

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

Step 3: Pour in the white wine and stir, allowing the rice to absorb it completely. Begin adding chicken stock, about ½ cup at a time, stirring frequently and waiting for each addition to be absorbed before adding more. Continue until the rice is tender and creamy, about 25-30 minutes. If needed, add a bit of water if you run out of stock before the rice is done.

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

Tips & Variations

Use homemade or high-quality chicken stock for richer flavor, or substitute vegetable stock for a vegetarian version.

For extra depth, try adding a splash of balsamic vinegar when caramelizing the onions.

If you prefer a vegan risotto, omit the cheeses and finish with a drizzle of good olive oil instead.

FAQs

Can I use a different type of rice?

Arborio rice is ideal for risotto because of its high starch content, which creates the creamy texture. Using other short-grain rice like Carnaroli or Vialone Nano also works well, but avoid long-grain rice as it won’t achieve the same creaminess.

How do I know when the onions are properly caramelized?

The onions should be a deep golden brown and very soft, with a sweet, rich aroma. This usually takes 25-35 minutes over medium heat, stirring occasionally to prevent burning.