Caramelized Onion Risotto

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There is literally so much to discuss today (3 big things!!)… where do we even start?! Caramelized Onion Risotto feels like the right place to kick it off.

Caramelized Onion Risotto from (@whatsgabycookin)


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. It’s everything in my world and I’ve been making it even more regularly since my wisdom teeth surgery.

Caramelized Onion Risotto from (@whatsgabycookin)

Have I convinced you that risotto shouldn’t intimidate you? Yes? Great - let’s move on! Guess what’s coming back starting at noon today…. Snapisodes! Except instead of on snapchat they are on instagram and they are called Gabisodes! It’s basically a start to finish cooking show where I demo one of my favorite recipes and answer your questions in real time! I used to do them every Friday on Snapchat but then the book came out and I went on a 30 city book tour and haven’t had a chance to start it back up again. Well - today that all changes! Plus I’m in my best friends kitchen down in Long Beach so prepare to have major kitchen envy. Which leads me to our next topic….

Caramelized Onion Risotto from (@whatsgabycookin)

Take a wild guess where I’m heading in less than 2 weeks!! VEGAS BABY! CES here I come! I’m literally over the moon thrilled to be teaming up with KitchenAid to take over CES. Well, at least part of CES. If you’ve never heard or been before, it’s basically a tech showcase once a year with innovators and companies who have breakthrough tech who are introducing their products to market. I’m taking my trusted partner in crime, Matt, and we’re taking Vegas by storm. If you guys are going for work, please come visit me at the KitchenAid booth! And if you’re not heading to Vegas for work, make sure you tune into my insta-stories on Jan 10th because I’m going to be showing you all the latest and greatest KitchenAid tech for your kitchens and you’re NOT going to want to miss it.

Whew - shall we make a risotto now? Recipe is below, per usual! But you can also tune into my insta-stories starting at noon today and follow along for the step by step process. And feel free to ask any questions while I’m cooking! I can answer everything at the end so we’re all well on our way to making risotto this weekend! Happy eating!

Caramelized Onion Risotto

Author: Gaby Dalkin
5 from 21 votes
Risotto isn't intimidating once you try it - and then you'll want to make ALL the varities!
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Course Dinner
Cuisine Italian
Servings 4 servings


  • 3 tablespoons butter
  • 1 tablespoons olive oil
  • 2 yellow onion finely sliced
  • 4 cloves garlic finely chopped
  • 1 cup Arborio Rice
  • ½ cup dry white wine
  • 3 cups chicken or vegetable stock
  • cup grated Parmesan
  • 2 tablespoons mascarpone cheese
  • Kosher salt and freshly cracked black pepper to taste
  • Fresh thyme garnish


  • In a large skillet 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 with salt and pepper and extra thyme as needed. Serve immediately.


You can always make the onions ahead to save on time!

Nutrition Information

Calories: 1789kcal | Carbohydrates: 48g | Protein: 7g | Fat: 171g | Saturated Fat: 55g | Polyunsaturated Fat: 33g | Monounsaturated Fat: 74g | Trans Fat: 0.3g | Cholesterol: 168mg | Sodium: 242mg | Potassium: 170mg | Fiber: 2g | Sugar: 3g | Vitamin A: 441IU | Vitamin C: 5mg | Calcium: 109mg | Iron: 2mg
Tried this Recipe? Tag me Today!Mention @WhatsGabyCookin or tag #whatsgabycooking!


  1. 5 stars
    Delicious flavor!! I wish I had doubled the recipe - my husband and I gobbled it up. I did use red wine instead of white and my own savory veggie broth and probably an additional 1/2 cup of broth as I wanted to use it up. Lots of fresh thyme, pepper and flaky sea salt. Super easy recipe with restaurant quality taste, with this recipe, anyone can make risotto. Thanks Gaby! Recently started following you and have enjoyed reading through your recipe catalog - planning on trying many!

  2. 5 stars
    Man. This recipe is INSANELY GOOD and I have shared it with soo many friends! I’ve easily made this a dozen times and it’s amazing every time. If you like French onion soup, you will love the amazing flavor of this. Also, I will be adding mascarpone to every risotto I make moving forward.

  3. 5 stars
    I just tried this tonight and it’s a keeper! Great flavor and easy to make! Thank you, Gaby!

  4. 5 stars
    My gateway home-cooked risotto! It is amazing. And so fancy feeling without being complicated. I super recommend this one.

  5. Hi!! Love love love all your risotto recipes! Just wondering if I could double them if I am cooking for more then 4 people?

  6. 5 stars
    Made this tonight...awesome! Didn’t have mascarpone so subbed whipped ricotta I had left over (from Gaby’s sausage broccolini pasta recipe!!). Served w/broiled blackened salmon and arugula salad. “Divine” was hubby’s reply.

  7. I really enjoyed this recipe!

    I am puzzled however, with the quantity of rice. Made it for myself, half a cup of risotto, with little meatballs. I know I can eat a lot, but i could and wanted to have more! To think half a cup of risotto should serve 2 people.. maybe with a lot of sidedishes?

    Anyway, it was delicious and will definitely make it again! Thanks for the recipe!!

  8. 5 stars
    This is my favorite risotto recipe! I make it with an almond based cream cheese to keep it dairy free, so good!

5 from 21 votes (2 ratings without comment)

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