Risotto for One, Please!


It has happened, we are officially Empty-Nesters.
RatherTallOne has moved out and is now cooking for himself and his girlfriend.
Early reports from her are that he is quite the chef, making me rather proud.

We found out a few months ago that he has a wheat, barley and hops allergy. In solidarity I gave up all wheat (but not beer every now and then).
Cleaning the pantry and fridge of all things EVIL wheat was the way to go sadly.
I found out that a staple we eat a lot, Risotto from Trader Joes, had wheat in it to thicken the rice.
What is a mom to do? It has never occurred to me to make it from scratch because I thought it was hard to do.

Who hasn’t seen an episode of Hells Kitchen where Gordon Ramsey screams out that the Risotto is BLAND!

If professionals can’t do it who was I to try?
I’ve been hesitant to make foods I wasn’t trained in or comfortable with. Cooking rice, piece of cake. Risotto is scary.

So one day we were wanting Risotto with our salmon and I bit the bullet.
It was amazing!
I made it 3 times since and it comes out creamy, garlicky and really good.

The next 6 days Himself is in the Netherlands so solo food it is.
I was going to eat just chicken and roasted peppers when all of a sudden I wanted Risotto as well.
Math done, here is a recipe for Risotto for One.

1 TBS butter
1 TBS Olive Oil
2 TBS chopped onion or shallot
2 cloves garlic
1/4 cup Arborio Rice aka Italian-Style Rice
About 1.5 cup of chicken broth
Salt and pepper to taste (don’t make it bland!)
Any mushrooms and vegetables chopped up
Parmesan cheese to taste, I add at least 1/4 cup

Saute onion and garlic in butter and olive oil on lower heat for 3 minutes
Add rice and stir for 2 minutes
Stir in broth until rice is covered
I had leftover asparagus and mushrooms I added in.
I’ve added peas and mushrooms, it’s all tasty.

IMG_0685

Continue cooking a stirring until broth is absorbed.
Add more broth but make sure it’s absorbed before you add more.
Try the rice if it’s cooked towards the end of cooking before you add more broth. It’s not a timed process, more a “taste as you go”.
You are aiming for sticky, gooey rice as the cheese will bind it.

Once it’s fully cooked add the Parmesan and serve immediately.

Enjoy!

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