mushroom risotto
Jennifer IserlohMaking risotto is one of my favorite fall and winter activities. (One added benefit: Because the rice is on the stove top for 45 minutes, it actually warms up the kitchen!) I learned to make risotto in Switzerland of all places. Lugano, the area where I was living at the time, is home to many Italian immigrants.

The friend who taught me her technique was originally from Puglia, and she was insistent about the texture of the rice -- not too hard and not mushy -- and she only used Parmigiano-Reggiano. To ensure that the texture of your risotto is just right, taste it along the way. The rice should be soft on the outside, but be slightly firm as you bite through. It should stick to your teeth when you come to the center of the kernel.

Making risotto healthier is easy. During the cold months it's something I like to have on a regular basis, so I start with low-sodium broth to cut back on the salt. I use beef broth here since it matches the meaty taste of the mushrooms.

Traditional risottos usually start with several tablespoons of butter to cook the onions and garlic, but one tablespoon of olive oil will get the job done with a lot less saturated fat. And instead of finishing it with a huge scoop of mascarpone -- a "triple cream" cream cheese -- I increased the amount of Parmesan, which is lower in saturated fat. To give the sauce its signature richness, I only need to add one tablespoon of butter.

Nutritional Stats Per Serving (1 1/2 cup risotto): 378 calories, 13 g protein, 47 g carbohydrates, 10 g fat (4 g saturated), 16 mg cholesterol, 1 g fiber, 380 mg sodium.

Get the Skinny Chef's Mushroom Lover's Risotto recipe.

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