Risotto For One
A creamy single serving risotto made with short-grain rice, butter, and freshly grated Parmesan in one skillet in about 30 minutes.
Servings: 1 serving
Equipment
Ingredients
- 1 ½ to 2 cups low sodium chicken broth
- 2 tablespoons salted butter -divided
- ½ tablespoon olive oil
- ¼ cup sliced mushrooms (fresh or jarred)
- ¼ cup chopped onions
- 1 clove garlic -minced
- ¼ teaspoon kosher salt
- ½ cup Arborio rice
- 2 ounces white wine
- ¼ cup grated or shredded Parmesan cheese
Instructions
- Bring the chicken broth to a gentle simmer in a 2-quart saucepan over low heat. Keep it simmering the entire time you cook.
- Heat 1 tablespoon of butter and the olive oil in a deep-sided 10-inch skillet over medium heat. Once the butter melts, add the mushrooms and cook for about 1 minute, stirring frequently.
- Add the chopped onions, garlic, and salt and cook for another minute, stirring occasionally, until the onions begin to soften.
- Stir in the rice and coat every grain with the oil and butter. Toast for about 2 minutes, stirring frequently, until the edges of the grains look translucent.
- Pour in the wine and stir occasionally until the liquid has almost fully evaporated, about 2 minutes.
- Add ¼ cup of warm broth to the rice. Stir until the broth is almost fully absorbed and the rice looks nearly dry before adding the next addition.
- Continue adding broth ¼ cup at a time, stirring after each addition until absorbed. Repeat until the rice is tender with a slight bite at the center, about 20 minutes total.
- Remove from heat. Stir in the remaining tablespoon of butter and the Parmesan cheese until melted and creamy.
- Taste and adjust with additional salt if needed. Serve immediately.
Video
Notes
Use freshly grated Parmesan. Pre-shredded cheese is coated in cellulose that won't melt smoothly into the rice. Grate it right before you add it.
Don't rinse the rice. Rinsing removes the surface starch that builds the creamy sauce. Use the rice straight from the bag.
Keep the heat at medium or just below. Too high and the broth evaporates before the rice can absorb it. Too low and the rice gets gummy.
Let the risotto rest for one minute off heat before serving. This gives the sauce time to tighten slightly and coat every grain evenly.
Use the full amount of broth if the rice still has a bite. Every stove runs differently. If you've used 1½ cups and the rice isn't tender yet, keep adding broth until it is.
If doubling the recipe, double the ingredient amounts and use a larger skillet.
Nutrition
Serving: 1serving | Calories: 814kcal | Carbohydrates: 94g | Protein: 25g | Fat: 40g | Saturated Fat: 20g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 14g | Trans Fat: 1g | Cholesterol: 82mg | Sodium: 1347mg | Potassium: 716mg | Fiber: 4g | Sugar: 3g | Vitamin A: 917IU | Vitamin C: 3mg | Calcium: 279mg | Iron: 6mg
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