Caramelized Onion Risotto

If you're looking to impress - look no further! This Caramelized Onion Risotto is equal parts decadent, impressive, gorgeous and delish!

 

Why I Love This Recipe

I’ve made risotto on average 2-3 times a month since learning that it ISN’T complicated back in my culinary school days. Prior to that, I was not going to even attempt it. It’s really just a matter of combining different flavors with arborio rice and adding liquid so the rice cooks slowly and becomes almost creamy in consistency. This Caramelized Onion Risotto (or any risotto for that matter) is my go-to when I need something that's impressive but not overly complicated.

Ingredients & Substitutions

• Butter
• Olive oil
• Yellow onions
• Garlic
• Arborio Rice
• White wine
• chicken or vegetable stock
• Parmesan
• Mascarpone cheese
• Kosher salt and freshly cracked black pepper to taste
• Fresh thyme

How to Make

In a large Le Creuset braiser (how gorgeous is this new Nuit color!), heat the butter and the olive oil over medium high heat. Add the sliced onion and stir. Reduce heat to medium and sauté for 25-35 minutes until softened and caramelized, making sure to seasoning with salt and pepper as you go. Add the garlic and the leaves of 2 sprigs of thyme with 5 minutes to go and stir to combine. Remove ¾ of the mixture from the skillet and set aside.

In the same large skillet with the remaining onions and leftover oil/butter, add the rice to the skillet, and stir for 1 minute to just toast the rice.

Once the rice has slightly toasted, add the white wine and stir to combine. Wait until all the wine has been absorbed and then start adding the chicken stock ½ cup at a time, making sure to let each batch of chicken stock absorb before adding the next. Continue to stir the risotto the entire time, about 25-30 minutes. Once you've added all your stock, and the rice is tender, reduce the heat to low and stir in the Parmesan, mascarpone cheese and caramelized onions. Season the Caramelized Onion Risotto with salt and pepper and extra thyme as needed. Serve immediately.

Tips & Tricks

Making the perfect Caramelized Onion Risotto requires just a little attention to detail and some patience when it comes to stirring. Here are my fav culinary school tips to help you achieve that perfect risotto:

Choose the Right Rice

• Use Arborio, Carnaroli, or Vialone Nano rice, as these varieties have a high starch content, which gives risotto its signature creaminess.

Prep Your Ingredients

• Have all your ingredients measured and ready to go before you start cooking. Risotto requires constant attention, so you won’t have time to chop or measure once you begin.

Toast the Rice

• Add the rice to the pan and toast it for a few minutes until it becomes slightly translucent around the edges. This step adds depth to the flavor.

Deglaze with Wine

• Add a splash of white wine after toasting the rice and cook until it’s mostly absorbed. This adds acidity and depth to the dish.

Add Stock Gradually

• Add the stock one ladleful at a time, stirring frequently. Wait until the liquid is mostly absorbed before adding the next ladleful. This slow addition helps release the rice's starches, making the risotto creamy.

Stir, Stir, Stir

• Frequent stirring helps release the starches from the rice, but don’t stir too aggressively or constantly. A gentle, regular stir is enough.

Cook to the Right Texture

• The rice should be al dente, meaning it should have a slight bite in the center. The overall consistency should be creamy but not too thick—it should spread slightly when spooned onto a plate.

Finish with Butter and Cheese

• Once the Caramelized Onion Risotto is cooked, remove the pan from the heat and stir in a knob of butter and/or a generous amount of grated Parmesan cheese. This adds richness and extra creaminess.

Let it Rest

• Let the Caramelized Onion Risotto sit for a minute or two before serving. This allows the flavors to meld and the texture to settle.

Season at the End

• Taste the Caramelized Onion Risotto before serving and adjust the seasoning with salt and pepper as needed. If you added salted stock or cheese, you might not need much additional salt.

FAQ's

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