Mushroom Risotto Gluten-free (Print Version)
# Ingredients:
01 -
1/4 cup parmesan, finely grated.
02 -
2 cups gluten-free Arborio rice.
03 -
1 small onion, diced into tiny pieces.
04 -
8 oz (225g) of assorted mushrooms (like button, shiitake, and cremini), thinly sliced.
05 -
A couple of minced garlic cloves.
06 -
4 cups warm chicken or veggie stock.
07 -
Salt and pepper for seasoning.
08 -
2 tablespoons unsalted butter.
09 -
2 tablespoons of olive oil.
10 -
1/2 cup of gluten-free white wine.
11 -
Fresh chopped parsley (optional but nice).
# Instructions:
01 -
Put the broth in a pot and let it gently simmer over low heat. Keep it warm while cooking.
02 -
Heat olive oil in something big, like a Dutch oven or skillet, over medium heat. Drop in the onions, stirring till they’re soft (around 3 minutes). Toss in the garlic and cook just a bit more until it smells amazing.
03 -
Pop the sliced mushrooms into your pan. Cook them for about five minutes, letting their liquid evaporate and brown slightly.
04 -
Mix the Arborio rice into the pan with everything else. Stir it to coat the grains in the oil and combine them with the onions and mushrooms. Let it cook for a minute or so.
05 -
Add the white wine to the mix, stirring it into the rice. Let it cook for a couple of minutes until most of the wine evaporates.
06 -
Pour in 1 cup of your warm stock, stirring constantly until it's mostly soaked up by the rice. Add the broth one cup at a time, always letting it absorb before pouring more. Keep doing this for 20-25 minutes, or until your risotto has a nice creamy consistency.
07 -
Once the rice is cooked perfectly, take the pan off the heat. Stir in the butter and Parmesan until they melt into the creamy rice.
08 -
Season the risotto with salt and pepper as you like. Serve immediately, optionally tossing on a bit of parsley for a fresh touch.
# Notes:
01 -
This dish is gluten-free thanks to the Arborio rice and other carefully chosen ingredients.
02 -
Using a mix of mushrooms gives a rich depth of taste.
03 -
Keeping the stock warm ensures even, smooth cooking.
04 -
Gluten-free wine is a small detail that makes all the difference for gluten-sensitive diets.
05 -
For a creamy texture, gradually adding stock is the key step in making risotto.
06 -
Stirring butter and Parmesan at the end makes the dish luscious.