Risotto for One

photo by the author


Click here for printable recipe.

  1. Heat the olive oil and 1 teaspoon of the butter in a small sauté pan or saucepan (about 6 inches in diameter) over medium heat. Sauté the shallot until tender but not browned. Add the mushrooms and cook, stirring often, until they soften. Add the thyme and season to taste with salt and pepper.
  2. Add the remaining 1 teaspoon of butter and stir in the rice. Cook and stir for a minute or 2 until the grains are well coated. Add the vermouth, and when most of the liquid has evaporated, ladle in enough warm broth to barely cover the rice. Adjust the heat so the liquid simmers briskly (see Note). Once that is absorbed replenish with the same amount of broth. Continue to stir often, adding broth as needed, until the rice is cooked but still slightly firm in the center
  3. Remove the pan from the heat and stir in the peas along with a little more broth for the risotto to “drink” while resting for about 5 minutes (don’t worry if some broth is left over). Sprinkle with the Parmigiano-Reggiano cheese.

Dara O’Brien is the Creative Director of Lake Isle Press. When she isn’t cooking or writing about cookbooks, she writes plays and sometimes acts in them.

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