Risoo with Shiitake Mushrooms * This recipe was wrien to showcase mushrooms, but other vegetables, such as zucchini, broccoli, or and Peas cauliflower can be substuted. If using zucchini, sauté it for two or three minutes and set aside; add Serves One it to the risoo along with the peas. Prep: 15 Minutes | Cook: 20 Minutes

From “Serves One” by Toni Lydecker, Lake Isle Press, 2005

INGREDIENTS PREPARATION

1 + 1/2 cups store-bought or homemade chicken or 1. Bring the broth to a simmer in a small saucepan over low vegetable broth (see Note) heat. 1 teaspoon extra-virgin olive oil 2. Heat the olive oil and 1 teaspoon of the buer in a small 2 teaspoons buer, divided sauté pan or saucepan (about 6 inches in diameter) over 1 tablespoon finely chopped shallot or onion medium heat. Sauté the shallot unl tender but not 3/4 cup thinly sliced shiitake caps, cremini, or white browned. Add the mushrooms and cook, srring oen, mushrooms, or a mixture unl they soen. Add the thyme and season to taste with 1/8 teaspoon dried thyme or leaves from 1 sprig fresh salt and pepper. thyme 3. Add the remaining 1 teaspoon of buer and sr in the Salt and freshly ground black pepper, to taste rice. Cook and sr for a minute or 2 unl the grains are 1/3 cup Arborio, Carnaroli, or other medium-grain rice well coated. Add the vermouth, and when most of the 2 tablespoons dry white vermouth liquid has evaporated, ladle in enough warm broth to 1/4 cup frozen or fresh peas barely cover the rice. Adjust the heat so the liquid 1-2 tablespoons grated Parmigiano-Reggiano cheese simmers briskly (see Note). Once that is absorbed replenish with the same amount of broth. Connue to sr

oen, adding broth as needed, unl the rice is cooked but sll slightly firm in the center

4. Remove the pan from the heat and sr in the peas along with a lile more broth for the risoo to “drink” while resng for about 5 minutes (don't worry if some broth is le over). Sprinkle with the Parmigiano-Reggiano cheese.

Cook’s Notes –Taste the broth. If you’re using prepared broth, you may need to substute water for part of the broth so that it does not become too salty as it reduces. If the broth is homemade, you may need to add salt. –The correct heat level is very important to success in making risoo. If the burner is too hot, the rice will cook unevenly; if it’s too low it may turn gummy. Use a medium seng throughout O’Brien the cooking, which is hot enough to sauté the vegetables and to

Dara keep the risoo at a brisk simmer once the liquids are added

SERVES ONE By Toni Lydecker

“Taking me for a homemade meal is a way of pampering yourself.” —Toni Lydecker

Recipes for one that nourish the soul as well as the body that mostly call for only 10 minutes of acve prep me. Many featured recipes are all-in-one meals requiring minimal cleanup—main-course salads, simple sr-fries, fresh takes on pizza and pasta, savory soups, and invenve sandwiches. Find out more: hps://www.lakeislepress.com/books/serves-one Buy the book: hps://nyurl.com/nu4faeps