No-fuss Risotto for Two

• servings: 2 servings
• active time: 10 minutes
• total time: 50 minutes

Ingredients

2 cloves Garlic

1/2 cup Mushrooms

1/2 cup Onions

7 cups Chicken broth

1 cup Arborio rice, raw

1/2 tsp Salt

1 tbsp Oil

4 tbsp Butter

1/2 cup Parmesan cheese, grated

4 oz White wine

Directions

In a large saucepan over low heat, bring the chicken broth to a simmer.

In a separate 10-inch skillet over medium-high heat, melt 2 tablespoons of butter.

Add the mushrooms to the pan and let them cook for a minute.

Incorporate the chopped onion, garlic, and salt. Stir occasionally for another minute.

Stir in the Arborio rice. Continue stirring for about 2 minutes.

Pour the wine into the pan and let it simmer until the pan barely has liquid left.

Add ½ cup of the hot broth to the skillet. Stir occasionally until the rice absorbs most of the liquid (2 to 4 minutes).

Continue pouring in the broth ½ cup at a time in the same manner until you use up all the broth (20 to 30 minutes).

Stir in the parmesan cheese and the rest of the butter.

Remove the risotto from the heat. Taste and season according to taste.