Risotto with Tomatoes and Mushrooms

serves 4

• 1 can of diced tomato (14.5 oz)
• 1 teaspoon of salt
• 2 cloves of garlic - minced
• 2 tablespoons of olive oil
• 1/2 cup of dry white wine (such as Sauvignon Blanc, Chablis, or Chardonnay)
• 1 and 1/2 cups of low-sodium chicken stock
• 1 cup of Arborio rice
• 1/2 pound of mushrooms - sliced
• 4 tablespoons of fleshly-grated parmesan cheese (adjust to taste - 4 to 6 Tablespoons)

Drain the tomatoes in a colander (reserving the juice for another use). Sprinkle with 1 teaspoon salt and stir to incorporate the salt evenly. Let this mixture drain while preparing the other ingredients.

Place a medium saucepan with a heavy bottom over medium-high heat. Add 1 tablespoon of the olive oil and the Arborio rice. Stir to evenly coat the grains of rice with oil. Saute the rice, stirring, for about 1 minute.

To the saucepan add the garlic, white wine, and broth. Bring the mixture to a boil, stirring once. Cover and reduce heat to medium-low. Cook the rice for about 20 minutes: you want the rice to be tender, but still slightly firm to the bite.

While the rice is cooking, prepare the mushrooms. Heat a large, heavy skillet over medium-high heat. Pour in the remaining 1 tablespoon of olive oil. Add the sliced mushrooms and saute until all the moisture has evaporated, about 10 minutes. Add the drained tomatoes to the skillet.

As soon as the rice is cooked, add it to the skillet with the tomatoes and mushrooms. Stir to combine. The texture should be moist and creamy. If necessary, add a bit more broth. Taste and add more salt if desired.

Serve immediately garnished with some freshly-grated Parmesan cheese.

Serves 2 as a entree; 4 as a side-dish