Mushroom and Caramelized Onion Risotto
Makes about 8 servings
Ingredients
- 3 tablespoons unsalted butter, divided
- 1 pound fresh baby portobello mushrooms, quartered
- 3 cups chopped yellow onion
- 6 to 6½ cups chicken broth
- 1½ cups Arborio or other short-grain rice
- 1 cup dry white wine
- 1 teaspoon kosher salt
- 1 teaspoon chopped fresh thyme
- ¼ cup freshly grated Parmesan cheese
- ¼ cup heavy whipping cream
- ½ teaspoon ground black pepper
- ½ teaspoon lemon zest
- Garnish: freshly grated Parmesan cheese, fresh thyme, ground black pepper
Instructions
- In a medium cast-iron Dutch oven, melt 2 tablespoons butter over medium-high heat. Add mushrooms; cook, stirring occasionally, until mushrooms soften and release liquid, 6 to 8 minutes. Remove from pot.
- In same pot, melt remaining 1 tablespoon butter over medium heat. Add onion, and cook, stirring occasionally, until softened and lightly browned, about 8 minutes. Reduce heat to medium-low. Cover and cook, stirring occasionally, until golden brown and tender, about 20 minutes. (If onions become dry, stir in 1 or 2 tablespoons water.)
- In a medium saucepan, heat broth over medium heat.
- Add rice to onion mixture, and cook over medium-low heat, stirring constantly, until rice begins to smell nutty and toasted, about 3 minutes. Add wine, and cook, stirring constantly, until liquid is absorbed. Stir in salt and thyme. Add 6 cups hot broth, 1 cup at a time, and cook, stirring constantly, letting liquid absorb after each addition, until rice is tender and creamy. (You should be able to drag your spoon through the rice and the rice not come back together before adding the next cup of broth.) Add remaining ½ cup hot broth if necessary. Stir in mushrooms, cheese, cream, pepper, and lemon zest. Garnish with cheese, thyme, and pepper, if desired.
