This morning I had the pleasure of showing Erika Tarantal how to make mushroom risotto for one. Check out the segment and give the recipe a shot. If you want to make the recipe for more than one, just remember to use a ratio of 1 part rice to at least four parts broth.
- 1 teaspoon kosher salt
- 1/4 teaspoon white pepper
- 2 tablespoons fresh sage
- 2 tablespoons fresh thyme
- 2 cups chicken stock
- Extra Virgin Olive Oil
- 1/2 onion, minced
- 1 small garlic clove, minced
- 1/3 cup Arborio rice
- 1 tablespoon dry white wine
- 3/4 cup fresh mushrooms, sliced and lightly sauted
- 1 teaspoon unsalted butter
- 1-2 tablespoons freshly grated parmesan cheese
- Combine sage, thyme, salt and pepper into a small bowl.
- Place a small sauce pan over medium-low heat and pour in chicken stock and allow it to warm.
- Place a medium saucepan over medium- high heat and drizzle with one tablespoon olive oil. Add onion and garlic and cook until translucent. Toss in the mushrooms and a large pinch of herbs and cook down until the mushrooms lose their liquid and are lightly browned. Season with another pinch of the herb mixture.
- Add the rice to the onions and stir for a minute or two until grains are well coated and opaque.
- Stir in the wine and cook until the alcohol evaporates, about 2 minutes. Pour in half cup of the warm stock. Stir with wooden spoon until the rice has absorbed all of the liquid.
- Continue adding stock one-half cup at a time, followed by a pinch of seasoning, allowing the rice to absorb the stock before adding the next half cup.
- Once the risotto becomes creamy with a little bite to it, fold in the mushrooms, butter, and top with the Parmesan cheese.
Notes: This recipe serves one large serving or two small lunch portions.
What you’ll need: A medium saucepan and a small saucepan.
What you want to know: The entire recipe is 400 calories, 12 grams of fat, 5 grams of protein, 45 grams of carbs, and 2 grams of fiber.