Perfect Caramelized Onion Risotto Recipe

Introduction

Experience the rich, buttery goodness of caramelized onions in a creamy, comforting risotto. This Perfect Caramelized Onion Risotto is a delicious twist on a classic Italian favorite, combining deep flavors with a smooth, velvety texture that’s sure to impress.

Ingredients

• Kosher salt, to taste
• 2 yellow onions (thinly sliced for even caramelization)
• 1/2 cup dry white wine (like Pinot Grigio or Sauvignon Blanc)
• 3 tbsp unsalted butter
• 1 cup Arborio rice (Carnaroli rice also works well here)
• Freshly ground black pepper, to taste
• 1/3 cup grated Parmesan cheese
• 4 garlic cloves (freshly minced for best flavor)
• 2 tbsp mascarpone cheese (gives better texture and moisture)
• 3 cups chicken stock
• 1 tbsp olive oil
• Fresh thyme sprigs (for garnish)

Instructions

1. Step 1: In a large skillet or braiser, heat 3 tablespoons of unsalted butter and 1 tablespoon of olive oil over medium-high heat. Add the thinly sliced yellow 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 freshly ground black pepper as you cook. In the last 5 minutes, add the minced garlic and leaves from 2 sprigs of fresh thyme, stirring to combine. Remove ¾ of the caramelized onion mixture and set aside.
2. Step 2: Using the same skillet with the remaining onions and oil/butter, add 1 cup of Arborio rice. Stir constantly for about 1 minute over medium heat to lightly toast the rice and coat each grain with the onion mixture.
3. Step 3: Pour in 1/2 cup of dry white wine and stir, allowing the rice to absorb it fully. Then begin adding 3 cups of chicken stock in ½ cup increments. Stir frequently and wait for each addition to be absorbed before adding the next. Continue until the rice is tender and creamy, about 25-30 minutes. If the stock runs out before the rice is done, add a little water. Stir patiently to achieve a classic creamy risotto texture.
4. Step 4: Once the rice is tender, reduce heat to low. Stir in 1/3 cup grated Parmesan cheese, 2 tablespoons mascarpone cheese, and the reserved caramelized onions from Step 1. Mix well until the cheeses melt and everything is fully combined. Taste and adjust seasoning with salt, pepper, and extra fresh thyme if desired. Serve immediately, garnished with fresh thyme sprigs.

Tips & Variations

• Use Carnaroli rice as an alternative to Arborio for an even creamier risotto.
• Add a splash of lemon juice at the end to brighten the rich flavors.
• For a vegetarian version, substitute chicken stock with vegetable broth.
• Try topping with toasted pine nuts or crispy pancetta for added texture.

Storage

Store any leftover risotto in an airtight container in the refrigerator for up to 2 days. To reheat, add a splash of broth or water and warm gently over low heat, stirring to restore creaminess. Risotto is best enjoyed fresh for optimal texture and flavor.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use yellow onions instead of sweet onions?

Yes, yellow onions work perfectly and provide a nice balance of sweetness and savory flavor when caramelized slowly.

Is it necessary to stir the risotto constantly?

While you don’t need to stir nonstop, frequent stirring is important to release the rice’s starches and create the creamy texture that defines risotto.

Perfect Caramelized Onion Risotto Recipe

Print Recipe

★★★★★

4.5 from 84 reviews

This Perfect Caramelized Onion Risotto recipe delivers a rich, creamy, and comforting Italian classic elevated by deeply caramelized onions that add a sweet, savory depth. Cooked slowly on the stovetop with Arborio rice, white wine, and finished with Parmesan and mascarpone cheeses, it’s a luxurious, melt-in-your-mouth dish perfect for any occasion.

• Author: liam
• Prep Time: 15 minutes
• Cook Time: 50 minutes
• Total Time: 1 hour 5 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Italian
• Diet: Halal

Ingredients

Scale 1x2x3x

For the Risotto:

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

For Serving:

• Fresh thyme sprigs (for garnish)

Instructions

1. Caramelize the Onions: In a large skillet or braiser, heat 3 tbsp unsalted butter and 1 tbsp olive oil over medium-high heat. Add the thinly sliced yellow onions and stir. Reduce heat to medium, and sauté the onions for 25-35 minutes, stirring occasionally until they become deeply caramelized and softened. Season with kosher salt and freshly ground black pepper while cooking. In the last 5 minutes, add minced garlic and thyme leaves, stirring to combine. Remove ¾ of the onion mixture and set aside.
2. Toast the Arborio Rice: Using the same skillet with the remaining onion mixture and fat, add 1 cup Arborio rice. Stir constantly over medium heat for about 1 minute to lightly toast and coat the rice grains with the onion and fat mixture.
3. Deglaze with Wine and Cook the Risotto: Pour in 1/2 cup dry white wine and stir until fully absorbed by the rice. Begin adding 3 cups chicken stock in ½ cup increments, stirring frequently and allowing each addition to be absorbed before adding more. Continue to stir patiently until the rice reaches a tender, creamy consistency, about 25-30 minutes. If you run out of stock before the rice is cooked, add a little water as needed.
4. Finish the Risotto and Serve: Reduce heat to low. Stir in 1/3 cup grated Parmesan, 2 tbsp mascarpone, and the reserved caramelized onions. Mix thoroughly until cheeses melt and the risotto is smooth and creamy. Taste and adjust seasoning with kosher salt, black pepper, and more fresh thyme if desired. Serve immediately, garnished with extra thyme sprigs for fresh aroma.

Notes

• Caramelizing onions slowly is key to developing their deep, sweet flavor. Don’t rush this step.
• Use good quality dry white wine for the best flavor; avoid cooking wines.
• Keep your chicken stock warm while adding it to the rice to maintain even cooking temperature.
• Stirring constantly helps release the rice’s starch, creating the creamy texture typical of risotto.
• Mascarpone cheese adds richness and creaminess beyond Parmesan alone, but it can be omitted for a lighter version.
• Fresh thyme adds an aromatic herbaceous note; feel free to substitute with rosemary or sage.
• If vegetarians are served, substitute chicken stock with vegetable stock.

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