Risotto is actually really easy to make. It’s all made in one pot; it just requires a lot of constant stirring so it takes a bit of time, but the end result is always with it. This recipe actually serves two, but it’s a great recipe to make for dinner one night and then turn leftovers into risotto balls or risotto cakes another night.
1 teaspoon extra virgin olive oil
1 tablespoon unsalted butter
1/4 onion, finely diced
Salt, to taste
Freshly ground black pepper
2 cloves garlic, finely minced
1/2 portobello mushroom top, finely diced
1/2 cup Arborio rice
1/8 cup dry white wine
2 1/2 cups hot low-sodium vegetable stock
1 tablespoon finely minced flat-leaf parsley
1/8 cup Parmigiano-Reggiano, finely grated
1. Melt olive oil and butter in a medium saucepan over medium heat. Add onion and cook until translucent, about 5 minutes. Season with salt and pepper. Add garlic and cook for another 2 minutes. Add mushrooms and cook for another 5 minutes until soft. Add rice and cook for 2 minutes.
2. Add wine and cook until evaporated. Add hot stock, a 1/2 cup at a time, stirring constantly. Continue adding stock, until rice is tender, 20-25 minutes.
3. Remove from heat and stir in parsley and Parmigiano-Reggiano. Place half of risotto in refrigerator until ready to use for another recipe, at least 2 hours.
Makes 2 servings.