Creamy risotto with sweet caramelized onions, savory mushrooms, and Parmesan cheese in an Italian style.
# What You Need:
→ Produce
01 - 2 large yellow onions, thinly sliced
02 - 9 oz cremini or button mushrooms, sliced
03 - 3 cloves garlic, minced
04 - 2 tablespoons fresh parsley, chopped
→ Grains
05 - 1.5 cups Arborio rice
→ Dairy
06 - 0.5 cup grated Parmesan cheese
07 - 3 tablespoons unsalted butter
08 - 0.25 cup heavy cream
→ Liquids
09 - 4 cups low-sodium vegetable broth, kept warm
10 - 0.5 cup dry white wine
→ Oils and Seasonings
11 - 2 tablespoons olive oil
12 - 0.5 teaspoon salt, plus more to taste
13 - 0.25 teaspoon black pepper, plus more to taste
# Directions:
01 - In a large heavy-bottomed skillet or Dutch oven, heat 1 tablespoon olive oil and 1 tablespoon butter over medium-low heat. Add sliced onions and a pinch of salt. Cook, stirring often, for 20-25 minutes until deeply golden and caramelized. Transfer to a bowl and set aside.
02 - In the same pan, add remaining olive oil. Sauté mushrooms over medium heat until browned and moisture has evaporated, about 7 minutes. Add minced garlic and cook for 1 minute until fragrant.
03 - Stir in Arborio rice and toast for 2 minutes, stirring constantly to prevent sticking.
04 - Pour in dry white wine and cook, stirring, until mostly absorbed.
05 - Add warm broth one ladle at a time, stirring gently and allowing each addition to be absorbed before adding the next. Continue until rice is creamy and al dente, about 18-20 minutes. You may not need all the broth.
06 - Stir in caramelized onions, remaining butter, Parmesan cheese, and heavy cream. Season with additional salt and pepper to taste. Remove from heat.
07 - Let risotto rest for 2 minutes, then stir in chopped fresh parsley. Serve garnished with extra Parmesan cheese and additional parsley.
