Making risotto isn’t terribly difficult, however it is time consuming. Though, if you’ve tried other recipes on this site – that doesn’t scare you much.
This is my modified risotto which is perfect as a side dish for just my husband and I, as well as doesn’t require too many ingredients that you are unlikely to have in your pantry.
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Creamy Mushroom Risotto for two
Simple ingredients, scaled down for two, perfect intro to risotto.
In a small saucepan, warm the chicken broth over low heat.
In a separate larger/medium-sized saucepan, heat the olive 1 Tbsp of olive oil and add your mushrooms. Stir and cook until cooked through (3-5 minutes). Remove the mushrooms and their liquid and set aside.
Add the remainder of the olive oil to the saucepan and stir in the onion. Cook until softened and transparent.
Add the rice and stir to coat with oil about 2-3 minutes, the rice should become a pale golden color. Pour in the wine (or wine substitute) and stir until the liquid is fully absorbed.
Reduce the heat to a medium low temperature, you want a mild simmer. Using a soup ladel add the warmed chicken broth to the rice. Stir gently until the broth is absorbed. Repeat this process until all of the broth is absorbed into the rice. (30-50 minutes)
Remove from heat and stir in the mushrooms with their liquid, butter, and parmesan cheese. Salt and pepper to taste.
Notes
Carnaroli is one of two common varieties of risotto rice, and is known to be a bit starchier than arborio risotto rice. If using arborio, you likely won’t need the full amount of chicken broth to fully cook the rice.
If you do not have (or do not wish to use) white wine, you can substitute with an equal amount of chicken broth with just a small dash of lime juice (I do not recommend using vinegar as that will overpower the flavor of the risotto.
