Caramelized Onion Mushroom Risotto with Caramelized Onion Blend Olive Oil

Creamy arborio rice, golden cremini mushrooms, and savory Parmesan build a rich risotto base, while sweet shallots and broth turn every spoonful into something deeply comforting. Caramelized Onion Infused Olive Oil folds in the blend’s caramelized Spanish onion character, smooth olive oil body, and savory-sweet depth so the whole pan tastes layered and cozy. It’s the kind of dinner that feels right for a weeknight at home or a relaxed Sunday dinner with a warm bowl at the center of the table.

Garden Infuzions

Caramelized Onion Mushroom Risotto with Caramelized Onion Blend Olive Oil

Creamy arborio rice, golden mushrooms, and sweet caramelized onion flavor come together in a cozy risotto finished with Garden Infuzions Caramelized Onion Infused Olive Oil.

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Prep Time 15 minutes mins

Cook Time 40 minutes mins

Total Time 55 minutes mins

Servings: 4 people

Course: Dinner, Main Course, Side Dish

Cuisine: Italian, Mediterranean

Ingredients Equipment Method Notes

Ingredients

  

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Ingredients

• 1 1/2 cups arborio rice
• 6 cups low-sodium vegetable broth
• 2 tablespoons Caramelized Onion Infused Olive Oil
• 1 tablespoon olive oil
• 1 medium yellow onion finely diced
• 8 ounces cremini mushrooms sliced
• 2 cloves garlic minced
• 1/2 cup dry white wine
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 2 tablespoons unsalted butter
• 1/2 cup grated Parmesan cheese
• 2 tablespoons chopped fresh parsley
• 1 tablespoon minced shallot

Equipment

• 1 Large skillet or Dutch oven wide, heavy-bottomed
• 1 Saucepan for keeping broth hot
• 1 Wooden spoon for stirring the risotto
• 1 ladle for adding broth gradually
• 1 Cutting board for prepping vegetables
• 1 Chef’s knife for chopping onion and mushrooms

Method

 

Instructions

1. 1. Pour the broth into a saucepan and keep it over low heat so it stays hot while you cook the risotto.
2. 2. Warm the Caramelized Onion Infused Olive Oil and the olive oil in a wide skillet or Dutch oven over medium heat.
3. 3. Add the onion with a pinch of salt and cook, stirring often, until it turns soft and golden, about 6 to 8 minutes.
4. 4. Add the mushrooms and cook until they release their moisture and pick up browned edges, about 6 minutes.
5. 5. Stir in the garlic and shallot and cook for 30 seconds until fragrant.
6. 6. Add the arborio rice and stir for 1 to 2 minutes until the grains look lightly toasted around the edges.
7. 7. Pour in the wine and cook, stirring, until the pan looks nearly dry.
8. 8. Add one ladle of hot broth and stir until the liquid is mostly absorbed. Keep adding broth one ladle at a time, stirring often and waiting for each addition to absorb before adding the next.
9. 9. Continue until the rice is creamy and tender with a slight bite in the center, about 18 to 22 minutes.
10. 10. Stir in the butter, Parmesan, parsley, salt, and black pepper.
11. 11. Taste and adjust seasoning, then let the risotto rest for 1 minute before serving warm.

Notes

For the creamiest texture, keep the broth hot and add it gradually. Stir often enough to release starch, but let the rice rest briefly between additions. The risotto should flow softly on the plate, not sit stiff in the pan. Serve right away for the best texture.

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Recipe Tips

• Keep the broth warm so the rice cooks evenly and the risotto stays creamy.
• Stir often, but not constantly, to help the rice release starch without turning heavy.
• Finish with the butter and Parmesan off the heat for a silky final texture.

Serving Suggestions

• Serve as a main course with a simple green salad and crusty bread.
• Pair it with roasted chicken, seared steak, or sautéed greens for a fuller dinner.
• Top with extra Parmesan, black pepper, and chopped parsley just before serving.

Storage

• Cool leftovers quickly and store in an airtight container in the refrigerator for up to 3 days.
• Reheat gently on the stovetop with a splash of broth or water to loosen the texture.
• Stir well while reheating so the risotto comes back together smoothly.

Variations

• Add peas near the end for a brighter, spring-style finish.
• Swap cremini mushrooms for shiitakes for a deeper, earthier flavor.
• Use white wine in place of part of the broth for a sharper, more aromatic pan.

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