Description
This creamy caramelized onion risotto is comfort food at its finest. Slow-cooked onions blend with tender Arborio rice, chicken stock, mascarpone, and Parmesan to create a rich, luscious dish perfect for cozy dinners.
Ingredients
- Kosher salt, to taste
- 2 yellow onions, thinly sliced
- 1/2 cup dry white wine (e.g., Pinot Grigio)
- 3 tbsp unsalted butter
- 1 cup Arborio rice (Carnaroli also works)
- 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
- Fresh thyme sprigs, for garnish
Instructions
- In a large skillet, heat butter and olive oil over medium-high heat.
- Add thinly sliced onions and sauté over medium heat for 25-35 minutes until deeply caramelized.
- Season with kosher salt and black pepper. Add minced garlic and thyme leaves during the last 5 minutes. Remove ¾ of the onions and set aside.
- In the same skillet, add Arborio rice to remaining onions and fat. Toast rice 1 minute, stirring constantly.
- Deglaze with white wine, allowing it to be fully absorbed.
- Add chicken stock ½ cup at a time, stirring constantly and waiting for absorption before adding more, until rice is tender (25-30 minutes).
- Stir in reserved caramelized onions, Parmesan, and mascarpone. Mix until creamy and fully combined.
- Adjust seasoning with salt, pepper, and extra thyme. Serve immediately, garnished with thyme sprigs.
Notes
- For vegetarian version, use vegetable stock instead of chicken stock.
- Leftover risotto can be refrigerated for up to 3 days or frozen for 2 months.
- Reheat gently with a splash of stock or water to restore creaminess.
- Prep Time: 10-15 minutes
- Cook Time: 55-65 minutes
- Category: Dinner, Risotto
- Method: Stovetop / Slow Cooking
- Cuisine: Italian