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.
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.
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….
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
Ingredients
- 3 tablespoons butter
- 1 tablespoons olive oil
- 2 yellow onion finely sliced
- 4 cloves garlic finely chopped
- 1 cup Arborio Rice
- 1/2 cup dry white wine
- 3 cups chicken or vegetable stock
- 1/3 cup grated Parmesan
- 2 tablespoons mascarpone cheese
- Kosher salt and freshly cracked black pepper to taste
- Fresh thyme garnish
Instructions
- 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 1/2 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.
Photo by Matt Armendariz / Food Styling by Adam Pearson / Recipe by What’s Gaby Cooking
I used to be a little intimidated by the length of time that I thought it took to make a risotto. But you convinced me that it was no big deal, and now it is one of our favorites!! Onions for the win!
I’ve seen in some risotto recipe that you are supposed to heat the broth, and then ladle in the hot broth to the rice. But that’s not necessary?? It would be so much easier to just pour it in from the container. Thanks!
I never do it!!
Sounds absolutely !
Do you have any suggestions on a “dry white wine” to use here?
Thank you…enjoy LV!
Nina
go for a Sauv Blanc!
Gaby, I just made this and it is amazing! Thanks for the recipe!
Gabby I absolutely love every single recipe I have made of yours!!! Thank you for helping me love to cook!!
MADE MY DAY!! So happy to hear this! xoxo
Any idea of what flavors would complement this dish? I’m thinking of serving this with prawns as a starter course but not sure what flavors would complement.
Shrimp, Chicken, Steak, Pork – it pairs with almost any protein and a salad on the side is a great idea
Thank you
Hi Gaby! How many servings are in this recipe? Love your site!
4
It tastes amazing…. I ran out of white wine and used red instead… turned out colourful, but still amazing!!! Thank you Gaby!!
I don’t normally cook with mascarpone. Is there anything you can use for a substitute?
cream cheese is a close substitute
I couldn’t find mascarpone locally so I did a couple Tablespoons of cream cheese and a splash of heavy cream and mixed well to make a thicker consistency. It worked really well.
Takes some time but it so worth it and easy! Delicious!!
what is that beautiful red appliance on your counter? need to know! Thanks Deb
Can you double this recipe ?
totally
Gaby, I have made this a couple of times and as stated I think it serves 4…is that correct? Also, I marinated and grill chicken and added it to the risotto. It was delicious with a side salad, a perfect meal.
Thank you for all the inspiration and the great recipes!
I mean, it depends how much you eat! But when I make it for friends, it’s for 4 people
Best risotto I’ve ever made! Love your recipes SO much.
THE. BEST.
This is my favorite risotto recipe! I make it with an almond based cream cheese to keep it dairy free, so good!
Wow. This dish is a big winner. The flavor is incredible! Will definitely keep in my repitoir.
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!!
This is SO good! I topped it with black truffles and served it with roast chicken. What a beautiful meal!
Made last night and LOVED it! Simply delicious
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.
Hi!! Love love love all your risotto recipes! Just wondering if I could double them if I am cooking for more then 4 people?
totally!
SO GOOD! We’ve made it twice this week because it’s just that good! Thank you for the recipe!
My gateway home-cooked risotto! It is amazing. And so fancy feeling without being complicated. I super recommend this one.
This is so good. The caramelized onions make this next level.
This is so delicious! A crowd pleaser all around
I just tried this tonight and it’s a keeper! Great flavor and easy to make! Thank you, Gaby!
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.
Love this recipe. It’s now my go-to risotto and my husband said it’s the best risotto he has ever had. Thank you!
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!
Used Chardonnay as that is what I had open – was silky, rich and delicious! Also made the house smell wonderful 🙂