Description
This creamy Caramelized Onion Mushroom Risotto combines deeply caramelized onions and sautéed mushrooms with rich Arborio rice, Parmesan cheese, and a hint of white wine. Slow-cooked on the stovetop to a luscious, al dente finish, this dish is a comforting and elegant vegetarian meal perfect for any occasion.
Ingredients
Scale
Vegetables
- 2 large yellow onions, thinly sliced
- 9 ounces cremini or button mushrooms, sliced
- 3 cloves garlic, minced
- 2 tablespoons fresh parsley, chopped
Grains and Dairy
- 1.5 cups Arborio rice
- 0.5 cup grated Parmesan cheese
- 3 tablespoons unsalted butter
- 0.25 cup heavy cream
Liquids and Oils
- 4 cups low-sodium vegetable broth, kept warm
- 0.5 cup dry white wine
- 2 tablespoons olive oil
Seasonings
- 0.5 teaspoon salt, plus more to taste
- 0.25 teaspoon black pepper, plus more to taste
Instructions
- Caramelize the onions: In a large heavy-bottomed skillet or Dutch oven, heat 1 tablespoon olive oil and 1 tablespoon butter over medium-low heat. Add the thinly sliced onions and a pinch of salt. Cook, stirring often, for 20 to 25 minutes until the onions are deeply golden and caramelized. Transfer the onions to a bowl and set aside.
- Sauté the mushrooms and garlic: Using the same pan, add the remaining tablespoon of olive oil. Sauté the sliced mushrooms over medium heat until they are browned and their moisture has evaporated, about 7 minutes. Add the minced garlic and cook for an additional 1 minute until fragrant.
- Toast the rice: Stir in the Arborio rice and continue to cook for 2 minutes, stirring constantly to toast the rice and prevent it from sticking to the pan.
- Deglaze with wine: Pour in the dry white wine and cook while stirring until it is mostly absorbed by the rice.
- Build the risotto: Add the warm vegetable broth one ladle at a time, stirring gently and allowing each addition to be absorbed before adding the next. Continue this process for 18 to 20 minutes until the rice becomes creamy and al dente. Reserve any remaining broth.
- Finish and season: Stir in the caramelized onions, the remaining butter, grated Parmesan cheese, and heavy cream. Season with additional salt and black pepper to taste. Remove the pan from the heat.
- Rest and serve: Let the risotto rest for 2 minutes. Before serving, stir in the chopped fresh parsley. Serve immediately, garnished with extra Parmesan cheese and fresh parsley for added flavor and presentation.
Notes
- Keep the vegetable broth warm to ensure even cooking and proper absorption by the rice.
- Use a heavy-bottomed skillet or Dutch oven for even heat distribution and to prevent burning.
- Stir frequently but gently to release the starches from the rice for a creamy texture.
- You can substitute dry white wine with additional broth or a splash of lemon juice if preferred.
- For a vegan version, omit Parmesan and heavy cream or replace with nutritional yeast and vegan cream alternatives.
