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Guest Post: Mushroom and Caramelized Onion Risotto

March 7, 2010

Editor’s Note:  My friend Niki, a busy mom of an ADORABLE baby girl (who lives in my home state of Wisconsin), made a great risotto this weekend and FINALLY agreed to guest post!  Enjoy her recipe — I know she and her husband definitely did.  -elysabeth

Mushroom and Caramelized Onion Risotto

My husband, Mike has been making a few different risottos for a while now.  We keep going back to a mushroom risotto recipe that we really enjoy. I used to be intimidated by risotto because it seemed far too putzy to make due to having to stir, stir and stir.  It’s really pretty easy once you get the hang of it, just takes a little bit of time but it’s truly worth the effort.

Every time we would make this recipe: I said it was lacking something.  I’ve had a few different ideas of things to add to give it a little extra zip but so far have not had a lot of luck.  Well tonight I added something that really made this risotto stand out.  I caramelized two onions to throw into the mix.  I think this was the missing ingredient because it was awesome, well in my opinion and my husband agreed.  I can’t think of any thing else it could possibly need.

Mushroom and Caramelized Onion Risotto (serves 6 unless you are really hungry)

Adapted from

  • 2 onions
  • 6 cups chicken broth
  • 3 tablespoons oil
  • 2 lbs white mushrooms, sliced thin (I just bought the cleaned and sliced ones and used as is)
  • 2 shallots, diced
  • 1 1/2 cups arborio rice
  • 1/2 cup dry white wine (or white wine substitute)
  • 3 tablespoons chives
  • 4 tablespoons butter
  • 1/3 cup grated parmesan cheese
  • salt, to taste
  • black pepper, to taste

1. Caramelize 2 onions – if you are not sure how to do this, these are the instructions I followed:
Once caramelized, set aside into a bowl

2. In a large saucepan, can use the one from onions, heat 2 tablespoons of oil and cook the mushrooms until soft – about 3 minutes

3. Put the mushrooms and the liquid in the bowl with onions and set aside.

4. Add the remaining 1 tablespoons oil to skillet, and cook the shallots for 1 minute.

5. Stir in the rice, coating it with oil, about 2 minutes.

6. When the rice has taken on a pale, golden color, add the wine, stirring constantly until it is fully absorbed.

7. Add 1/2 cup broth to the rice, and stir until the broth is absorbed.

8. Continue adding broth 1/2 cup at a time, stirring continuously, until the liquid is absorbed and the rice is tender-firm.

9. Remove from heat, and stir in onions, mushrooms with their liquid, butter, chives, and parmesan. Season with salt and pepper to taste.


One Comment leave one →
  1. Kevin permalink
    October 3, 2012 12:09 am

    The risotto looks amazing! I’m making it tomorrow for dinner. Maybe with the asparagus, because it looks like it pairs nicely. I am wondering what the white creamy sauce your asparagus is dressed in…

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