Caramelized Onion and Mushroom Risotto

Name: Caramelized Onion and Mushroom Risotto
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: Serves 4
Ingredients: 1 cup Arborio rice; 4 cups vegetable or chicken broth; 1 medium onion, thinly sliced; 8 oz mushrooms, sliced (cremini or button); 1/2 cup dry white wine; 2 tbsp olive oil; 2 tbsp butter; Salt and pepper to taste; Parmesan cheese for serving

Highlighted under: Comfort Bowl Recipes

I adore making risotto, and my favorite variation is this Caramelized Onion and Mushroom Risotto. The rich, savory flavors of the caramelized onions blend perfectly with the earthy taste of the mushrooms. This dish is creamy, comforting, and always seems to impress my guests. As I stir patiently, I can almost taste the depth of flavor developing with each added ladle of broth. Whether it's a chilly evening or a special gathering, this risotto is my go-to recipe that never fails to satisfy.

Created by

Emily

Last updated on 2026-01-08T11:50:40.798Z

Creating this risotto has always been a labor of love for me. One day, I decided to caramelize the onions slowly, which brought out their natural sweetness and added a wonderful depth to the dish. I discovered that the secret to a perfect risotto is adding the broth gradually, allowing the rice to absorb the flavors while releasing its starch, making for a creamy texture without the need for cream.

To elevate the flavor even further, I always use a combination of stock and white wine. The acidity from the wine balances the sweetness of the onions and the earthiness of the mushrooms. I recommend respecting the cooking time and technique; it’s this attention to detail that transforms simple ingredients into a stunning dish.

        Why You Will Love This Recipe
        Richly flavored caramelized onions add a sweet and savory depth
Earthy mushrooms create a rustic and hearty feel
Creamy texture that perfectly complements the al dente rice
Perfectly paired with a glass of white wine or a fresh salad

      

Mastering the Caramelization

Caramelizing onions is a crucial step that enhances the overall flavor of your risotto. The slow cooking process, where the onions become translucent and then develop a rich, golden hue, is essential. Keep the heat low to avoid burning, and be patient—this can take about 15-20 minutes. Stir occasionally to ensure even cooking. If the onions begin to stick, add a splash of water or broth to deglaze the pan, helping to lift any flavorful bits off the bottom.

The type of onion you use can also impact the flavor. While yellow onions are traditional, using sweet onions like Vidalia brings a delightful sweetness that complements the earthy mushrooms. If you find your caramelized onions aren’t as sweet as you want, consider adding a teaspoon of brown sugar to enhance their richness during the last few minutes of cooking.

The Perfect Risotto Technique

Risotto requires a methodical approach, especially regarding liquid addition. Start by adding ladles of broth gradually, not all at once. This technique not only hydrates the rice but also fosters the desired creamy texture. When stirring, use a wooden spoon and ensure you scrape the bottom of the pan to release any stuck grains. This also helps to create that signature creaminess, as the starches are released from the rice during the cooking process.

Another key point is to monitor the simmer of your broth. It should be hot but not boiling vigorously, which might cause the rice to cook unevenly. When done correctly, your risotto will be creamy with a slight bite to the rice, known as 'al dente.' This typically takes about 18-20 minutes from the first addition of broth; taste periodically to gauge doneness.

Ingredients

For the Risotto

1 cup Arborio rice
4 cups vegetable or chicken broth
1 medium onion, thinly sliced
8 oz mushrooms, sliced (cremini or button)
1/2 cup dry white wine
2 tbsp olive oil
2 tbsp butter
Salt and pepper to taste
Parmesan cheese for serving

Enjoy your rich and creamy risotto!

Instructions

Caramelize the Onions

In a large skillet, heat 1 tablespoon of olive oil over medium-low heat. Add the sliced onions and a pinch of salt. Cook slowly, stirring occasionally, until the onions are golden brown and caramelized, about 15-20 minutes.

Remove from the skillet and set aside.

Cook the Mushrooms

In the same skillet, add another tablespoon of olive oil and sauté the sliced mushrooms over medium heat until they're browned and tender, about 5-7 minutes. Season with salt and pepper, then set aside with the onions.

Prepare the Risotto

In a large saucepan, bring the broth to a simmer. In a separate pan, melt the butter, then add the Arborio rice. Toast the rice for 2-3 minutes, stirring constantly until it's lightly translucent.

Combine Ingredients

Pour in the white wine and stir until it's mostly absorbed. Begin adding the simmering broth one ladle at a time, stirring frequently, and allowing each ladle to be absorbed before adding the next. Continue this process until the rice is al dente and creamy, which usually takes about 18-20 minutes.

Finish the Risotto

Once the rice is cooked, stir in the caramelized onions and mushrooms. Adjust seasoning with salt and pepper to taste. Serve warm, topped with grated Parmesan cheese.

Serve immediately for the best texture!

Pro Tips

For an extra flavor boost, consider adding a teaspoon of fresh thyme or a sprinkle of nutmeg during the final stages of cooking.

Ingredient Substitutions

If you’re looking to customize your Caramelized Onion and Mushroom Risotto, there are numerous substitutions you can try. For a vegetarian twist, replace Parmesan cheese with a dairy-free alternative, and consider adding nutritional yeast for that cheesy flavor without dairy. Alternatively, for a heartier dish, mix in some fresh spinach or kale towards the end of cooking for extra nutrients and color.

For those sensitive to alcohol, the white wine can be replaced with additional broth. However, adding a splash of lemon juice at the end can help mimic the acidity that wine provides. Additionally, if you prefer different types of mushrooms, feel free to experiment; shiitake and portobello mushrooms can add exciting variations in flavor and texture.

Make-Ahead and Storage Tips

To make your cooking experience smoother, you can prepare the caramelized onions and sautéed mushrooms a day in advance. Store them in airtight containers in the refrigerator, which allows their flavors to intensify. When you're ready to make the risotto, heat them gently in your skillet to bring back their richness before incorporating them into the rice.

If you have leftover risotto, it can be refrigerated for up to three days. To reheat, add a splash of broth or water to regain its creamy consistency, as it will thicken upon cooling. Heat it gently in the microwave or on the stovetop, stirring frequently, until warmed through. Note that the texture might differ slightly as rice continues to absorb liquid even when stored.

Questions About Recipes

→ Can I make this dish vegetarian?

Yes! Just use vegetable broth instead of chicken broth.

→ How do I store leftover risotto?

Store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop with a splash of broth or water.

→ Can I use other types of mushrooms?

Absolutely! Feel free to experiment with shiitake, portobello, or oyster mushrooms for different flavors.

→ Is risotto gluten-free?

Yes, Arborio rice is naturally gluten-free, making this risotto a safe option for those with gluten sensitivities.