Peel and slice onions to about 1/8-inch thick — thin enough to cook quickly, thick enough to avoid scorching. Yellow or Spanish onions work best. Limit to 2 large onions per 12-inch Skillet to prevent steaming. Have your fat ready and keep a splash of water, broth, or wine nearby to deglaze if needed.

Heat a Skillet over medium to medium-high heat. Add butter, oil, or a mix and let it shimmer. Add sliced onions in large handfuls, stirring for 1–2 minutes per batch until they begin to soften — this prevents overcrowding. Once all onions are in, season with a pinch of salt. Cook over medium heat, stirring every few minutes, for 8–12 minutes total until soft, translucent, and lightly golden. To speed up softening, add 1/4 to ½ cup water or broth and cover; steam wilts the onions in a few minutes. Remove the lid once liquid evaporates and continue cooking uncovered. If the pan looks dry, deglaze with a splash of water, broth, or wine, scraping up any browned bits. Don't crank the heat — high heat burns the outside before the onions cook through.

Peel and slice onions to about 1/8-inch thick — thin enough to cook quickly, thick enough to avoid scorching. Yellow or Spanish onions work best. Limit to 2 large onions per 12-inch Skillet to prevent steaming. Have your fat ready and keep a splash of water, broth, or wine nearby to deglaze if needed.

Heat a Skillet over medium to medium-high heat. Add butter, oil, or a mix and let it shimmer. Add sliced onions in large handfuls, stirring for 1–2 minutes per batch until they begin to soften — this prevents overcrowding. Once all onions are in, season with a pinch of salt. Cook over medium heat, stirring every few minutes, for 8–12 minutes total until soft, translucent, and lightly golden. To speed up softening, add 1/4 to ½ cup water or broth and cover; steam wilts the onions in a few minutes. Remove the lid once liquid evaporates and continue cooking uncovered. If the pan looks dry, deglaze with a splash of water, broth, or wine, scraping up any browned bits. Don't crank the heat — high heat burns the outside before the onions cook through.

Add the minced 3 cloves garlic minced and cook for 1 minute more, stirring constantly, until fragrant.

Begin adding the warm 6 cups chicken broth low-sodium preferred one ladleful (about ½ cup) at a time. Stir frequently after each addition, keeping the heat at a steady medium to medium-low simmer. Wait until each ladleful is almost fully absorbed before adding the next. Do not rush this process — it takes about 20–22 minutes total and is what creates the creamy texture.

Season generously with 3 tbsp unsalted butter divided and freshly ground ½ tsp black pepper freshly ground to taste. If the risotto looks too thick, stir in a small splash of warm 6 cups chicken broth low-sodium preferred to loosen it — risotto should flow gently, not sit in a stiff mound.

Serve immediately in warm, shallow bowls. Top with extra 1 cup Parmesan cheese freshly grated, plus more for serving and a sprinkle of fresh 2 tbsp fresh parsley chopped, for garnish if desired.

Peel and slice onions to about 1/8-inch thick — thin enough to cook quickly, thick enough to avoid scorching. Yellow or Spanish onions work best. Limit to 2 large onions per 12-inch Skillet to prevent steaming. Have your fat ready and keep a splash of water, broth, or wine nearby to deglaze if needed. Heat a skillet over medium to medium-high heat. Add butter, oil, or a mix and let it shimmer. Add sliced onions in large handfuls, stirring for 1–2 minutes per batch until they begin to soften — this prevents overcrowding. Once all onions are in, season with a pinch of salt. Cook over medium heat, stirring every few minutes, for 8–12 minutes total until soft, translucent, and lightly golden. To speed up softening, add 1/4 to ½ cup water or broth and cover; steam wilts the onions in a few minutes. Remove the lid once liquid evaporates and continue cooking uncovered. If the pan looks dry, deglaze with a splash of water, broth, or wine, scraping up any browned bits. Don't crank the heat — high heat burns the outside before the onions cook through.

Peel and slice onions to about 1/8-inch thick — thin enough to cook quickly, thick enough to avoid scorching. Yellow or Spanish onions work best. Limit to 2 large onions per 12-inch Skillet to prevent steaming. Have your fat ready and keep a splash of water, broth, or wine nearby to deglaze if needed. Heat a skillet over medium to medium-high heat. Add butter, oil, or a mix and let it shimmer. Add sliced onions in large handfuls, stirring for 1–2 minutes per batch until they begin to soften — this prevents overcrowding. Once all onions are in, season with a pinch of salt. Cook over medium heat, stirring every few minutes, for 8–12 minutes total until soft, translucent, and lightly golden. To speed up softening, add 1/4 to ½ cup water or broth and cover; steam wilts the onions in a few minutes. Remove the lid once liquid evaporates and continue cooking uncovered. If the pan looks dry, deglaze with a splash of water, broth, or wine, scraping up any browned bits. Don't crank the heat — high heat burns the outside before the onions cook through.