Skill: Making risotto

Creamy Mushroom Risotto for Two

Name: Creamy Mushroom Risotto for Two
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 2 servings
Cuisine: American
Ingredients: 2½–3 cups low-sodium vegetable or chicken broth; 1 tbsp olive oil; 2 tbsp unsalted butter, divided; 6 oz mixed mushrooms (cremini, shiitake), sliced; 1 small shallot, finely chopped; 1 garlic clove, minced; ½ cup Arborio rice; ¼ cup dry white wine (or extra broth); ⅓ cup finely grated Parmesan; Salt, pepper and chopped parsley to finish

Arborio rice stirred slowly with broth until creamy, finished with browned mushrooms and Parmesan.

Prep10 min

Cook25 min

Total35 min

Serves2

Pan: Medium saucepan and a small pot for broth

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Why it works for two

Risotto is wonderful for two because a small batch needs just one medium saucepan and about 25 minutes of relaxed stirring. Half a cup of rice makes two generous main-course servings.

Method

Warm the broth in a small pot and keep it at a bare simmer.
In the saucepan, heat the oil and 1 tbsp butter over medium-high. Cook the mushrooms for 6 minutes until browned; season and set aside half for topping.
Lower the heat to medium. Add the shallot and garlic for 2 minutes, then the rice. Stir for 1–2 minutes until the edges look translucent.
Add the wine and stir until absorbed. Add warm broth about ½ cup at a time, stirring often and waiting until each addition is mostly absorbed before adding more.
After 18–22 minutes, the rice should be tender with a slight bite and the texture loose and creamy. Stir in the Parmesan and remaining butter, season, and top with the reserved mushrooms and parsley.

Skill spotlight: Making risotto

Risotto's creaminess comes from starch released as the rice is stirred and gradually absorbs warm liquid. Adding broth a little at a time — and keeping it warm — gives the best texture.

📏 Scaling & planning

For one, use ¼ cup rice and about 1½ cups broth.
To feed four, use 1 cup rice and a wider pan so it cooks evenly.

🥡 If there's any left

Shape cold leftover risotto into patties, coat in breadcrumbs and pan-fry until crisp.
Refrigerate within 2 hours and eat within 3 days.

Safety & allergens: Cool and refrigerate leftover rice dishes promptly. Contains dairy. Parmesan is traditionally made with animal rennet — choose a vegetarian hard cheese if needed. Check ingredient labels for allergens. See our disclaimers.

Want to learn more techniques? Visit our kitchen skills guide.

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