Perfect Caramelized Onion Risotto

This perfect caramelized onion risotto combines creamy richness with deep sweet onion flavor to create a dish that feels both comforting and elegant. It is ideal for a cozy dinner or when you want to impress guests without spending all day in the kitchen.

I first made this on a rainy evening wanting something warm and satisfying. Now it’s a staple whenever I want a dish that feels special but not complicated.

Gather Your Ingredients

• Three tablespoons unsalted butter: essential for rich flavor and helps in slowly caramelizing the onions
• One tablespoon olive oil: prevents the butter from burning and adds a subtle fruity note
• Two yellow onions, thinly sliced: choosing firm onions without blemishes gives the best sweetness and texture
• Four garlic cloves, minced: garlic adds a fragrant base note that complements the onions perfectly
• One cup arborio rice: this starchy short-grain rice is the key to creamy risotto
• Half a cup dry white wine: adds acidity and depth, opt for a wine you enjoy drinking
• Three cups chicken stock: homemade or low sodium is best to control saltiness
• One third cup grated parmesan cheese: freshly grated delivers the best melt and flavor
• Two tablespoons mascarpone cheese: adds creaminess and a slight tang
• Kosher salt and freshly ground black pepper: adjust to taste for seasoning balance

How to Make It

Sauté the Onions:

Cook the sliced onions in butter and olive oil over medium-low heat for about 25 minutes stirring frequently. The onions should slowly turn golden brown and sweet but not burn. This step is key for the risotto’s signature flavor.

Prepare the Aromatics:

Add the minced garlic to the onions and cook for 1 to 2 minutes until fragrant. Be careful not to brown the garlic as it will become bitter.

Toast the Rice:

Add arborio rice to the pan and stir for 2 to 3 minutes until the grains are glossy and slightly translucent. This toasting step helps create a nutty flavor and prepares the rice to absorb liquid slowly.

Deglaze with Wine:

Pour in the dry white wine and stir continuously until mostly absorbed by the rice. The wine adds brightness and cuts through the richness.

Add Stock Gradually:

Ladle warm chicken stock one cup at a time into the rice mixture, stirring frequently and allowing each addition to be mostly absorbed before adding more. This slow process releases starch and creates the creamy texture of risotto.

Finish with Cheese:

Once all the stock is absorbed and the rice is tender yet slightly firm to the bite, stir in the parmesan cheese and mascarpone until melted and smooth. Season carefully with kosher salt and freshly ground black pepper.

Rest and Serve:

Remove from heat and let the risotto rest for a minute to thicken slightly. Garnish with fresh thyme sprigs if desired and serve immediately for the best texture.

The sweetness of the caramelized onions is my favorite part. They transform what could be a simple rice dish into something full of depth and warmth. I remember making this for a family dinner and watching everyone’s eyes light up as they took that first creamy, flavorful bite.

Flavor Boosters

Storage Tips Store leftovers in an airtight container in the refrigerator for up to three days. Reheat gently with a splash of broth or water to loosen the texture without drying it out. Freezing is possible but the texture will be slightly less creamy after thawing.

Serving Suggestions

Pair this risotto with a simple green salad or roasted vegetables for a balanced meal. It also complements grilled chicken, pork, or pan-seared fish beautifully. A dusting of fresh herbs like parsley or thyme brightens the plate.

Creative Twists

Vegetable stock works great for a vegetarian version. You can substitute mascarpone with cream cheese or omit it for a lighter dish though creaminess will be affected. If you don’t have white wine, use a splash of lemon juice or additional stock for acidity.

This caramelized onion risotto is a perfect blend of patience and flavor for a comforting yet elegant meal you can enjoy anytime.

Common Questions About This Recipe

→ How do you caramelize onions for risotto?

Slice onions thinly and cook them slowly in butter and olive oil over low heat until they turn golden brown and sweet, usually for about 20-25 minutes.

→ What type of rice is best for this dish?

Arborio rice is preferred because its high starch content creates the creamy texture risotto is known for.

→ Can I use vegetable stock instead of chicken stock?

Yes, vegetable stock works well and provides a good base while keeping the dish suitable for vegetarians.

→ When should I add mascarpone and parmesan cheese?

Add mascarpone and parmesan at the end of cooking, stirring them in off the heat to melt smoothly into the risotto.

→ How to achieve the perfect risotto consistency?

Cook the rice slowly, adding warm stock gradually while stirring frequently until it’s creamy but still slightly firm to the bite.