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Perfect Caramelized Onion Risotto Recipe

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★★★★★

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.

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)
  • 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

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