Caramelized Onion Risotto
Elevate your dinner table with the luxuriously creamy and flavor-packed Caramelized Onion Risotto! This sophisticated recipe marries the rich, deep sweetness of perfectly caramelized onions with the comforting creaminess of Arborio rice, cooked to perfection in white wine and warm stock. Parmesan cheese and a hint of fresh thyme add a savory depth, while a gentle infusion of garlic rounds out the dish’s complexity. With every spoonful, you'll savor the balance of textures and flavors that make this risotto a true standout. Ideal for cozy weeknight meals or elegant entertaining, this dish is best served hot, garnished with extra Parmesan and a fresh thyme sprig for a touch of refinement.
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Recipe Information
Ingredients
- 1.5 cups Arborio rice
- 2 whole Large yellow onions
- 4 tablespoons Unsalted butter
- 2 tablespoons Olive oil
- 0.5 cups Dry white wine
- 4 cups Chicken or vegetable stock
- 0.75 cups Parmesan cheese (grated)
- 1 teaspoon Fresh thyme
- 2 whole Garlic cloves
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper
- 1 cup Water (optional, for stock adjustment)
Instructions
Peel and thinly slice the onions into even, half-moon shapes.
In a large skillet, melt 2 tablespoons of butter with 2 tablespoons of olive oil over medium heat. Add the sliced onions and a pinch of salt.
Cook the onions slowly, stirring often, for 25-30 minutes until they are deeply golden and caramelized. Lower the heat if necessary to prevent burning. Once done, set aside.
While the onions are cooking, warm the chicken or vegetable stock in a small saucepan over low heat. Keep it warm but not boiling.
Mince the garlic cloves. In a large pot or deep skillet, melt the remaining 2 tablespoons of butter over medium heat. Add the garlic and cook for 1-2 minutes until fragrant.
Add the Arborio rice to the garlic and butter mixture. Stir for about 2 minutes until the rice becomes slightly translucent around the edges.
Pour in the white wine and stir constantly until the wine is mostly absorbed by the rice.
Begin adding the warm stock, one ladle (approximately 1/2 cup) at a time. Stir frequently and wait until the liquid is almost fully absorbed before adding the next ladle. Continue this process for approximately 20 minutes or until the rice is creamy and cooked al dente.
Stir in the caramelized onions, grated Parmesan cheese, fresh thyme, salt, and black pepper. Mix well to combine.
If the risotto is too thick, add a small amount of water or additional stock to achieve the desired creamy consistency.
Taste and adjust seasoning with additional salt or pepper, if needed.
Serve hot, garnished with freshly grated Parmesan and a sprig of thyme, if desired.
Nutrition Facts
Calories |
687 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.8 g | 41% | |
| Saturated Fat | 16.4 g | 82% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 58 mg | 19% | |
| Sodium | 1793 mg | 78% | |
| Total Carbohydrate | 71.2 g | 26% | |
| Dietary Fiber | 2.2 g | 8% | |
| Total Sugars | 4.9 g | ||
| Protein | 25.2 g | 50% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 541 mg | 42% | |
| Iron | 0.5 mg | 3% | |
| Potassium | 289 mg | 6% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
