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Perfect Caramelized Onion Risotto Recipe

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★★★★★

4.9 from 53 reviews

This Perfect Caramelized Onion Risotto is a creamy, flavorful dish featuring deeply caramelized onions, toasted Arborio rice, and a rich blend of Parmesan and mascarpone cheeses. Slowly cooked with chicken stock and white wine, this risotto delivers a luxurious texture and comforting taste, garnished with fresh thyme for a fragrant finish.

Ingredients

Scale

Caramelized Onions

  • 3 tbsp unsalted butter
  • 1 tbsp olive oil
  • 2 yellow onions, thinly sliced
  • 4 garlic cloves, minced
  • Kosher salt, to taste
  • Freshly ground black pepper, to taste
  • Fresh thyme sprigs (leaves from 2 sprigs)

Risotto

  • 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

  1. Caramelize the Onions: In a large skillet or braiser, heat the unsalted butter and olive oil over medium-high heat. Add the thinly sliced yellow onions and stir. Reduce the heat to medium and sauté the onions for 25-35 minutes, stirring occasionally, until they are softened and deeply caramelized. Season with kosher salt and freshly ground black pepper as you go. Within the last 5 minutes, add the minced garlic and leaves from 2 sprigs of fresh thyme, stirring to combine. Once finished, remove three-quarters of the caramelized onion mixture from the skillet and set aside.
  2. Toast the Arborio Rice: Using the same skillet with the remaining quarter of the caramelized onions and any leftover oil and butter, add the Arborio rice. Stir constantly for about 1 minute over medium heat to lightly toast the rice and coat each grain in the fat and onion mixture.
  3. Deglaze with Wine and Cook the Risotto: Pour in the dry white wine and stir, allowing the rice to absorb the wine completely. Once absorbed, start adding the chicken stock about ½ cup at a time. Stir frequently and wait for each addition of stock to be absorbed before adding the next. Continue this process, stirring often, until all the stock has been incorporated and the rice is tender and creamy. This should take around 25-30 minutes. If you run out of stock before the rice is fully cooked, you can add a bit of water. Stirring patiently helps achieve the classic creamy risotto texture.
  4. Finish the Risotto and Serve: Once the rice is tender and creamy, reduce the heat to low. Stir in the grated Parmesan cheese, mascarpone cheese, and the reserved caramelized onions from Step 1. Mix well until the cheeses are melted and everything is fully combined. Taste and adjust the seasoning with additional kosher salt, freshly ground black pepper, and a sprinkle more fresh thyme if desired. Serve the risotto immediately, garnished with extra thyme sprigs for a fresh aroma.

Notes

  • Patience is key when caramelizing onions to develop deep, rich flavor without burning.
  • Use high-quality chicken stock or homemade stock for best flavor.
  • You can substitute vegetable stock to make this recipe vegetarian friendly.
  • White wine adds acidity and depth but can be omitted or replaced with additional stock if preferred.
  • Stirring often during cooking is essential for creamy risotto texture.
  • Serve immediately as risotto tends to thicken upon standing.

Keywords: caramelized onion risotto, creamy risotto, Arborio rice recipe, Italian main dish, Parmesan mascarpone risotto, comfort food

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