Risotto for One on Weekend Today in NY

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.

Ingredients

• 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

Directions

• 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.