When starting a gluten free journey, rice often becomes a new staple of your diet, but plain steamed rice is only so exciting. This risotto dish takes rice to a whole new level. While this recipe is gluten free it has become a favorite of our non-gluten free friends whenever we have served it to them!
Risotto is an Italian dish that we have found to goes well with other Mediterranean inspired dishes. We often have a grilled chicken breast with a sundried tomato and oregano marinade, or pan seared salmon as an accompaniment.
It is important to use short grained Italian rice which has a higher starch content. Arborio rice is what we have found to be easiest to find and is available at most supermarkets or online.
Often, rice preparation is set it and forget it, but cooking risotto requires continuous care and effort to coax the starch from the grains of rice while it cooks to create that wonderful rich creamy texture that separates risotto from just another rice dish. The key to a rich and creamy risotto is to stir the dish continually while it is cooking, and to not rush the process by trying to cook at a higher heat.
Risotto Recipe
Ingredients:
- 4 cups chicken broth or stock
- 1 clove crushed garlic
- ¼ cup finely chopped shallot or onion
- 5 tablespoons butter or olive oil
- 1-1/2 cups Arborio rice
- 1/3 cup dry white wine
- 2 cups chopped mushrooms (optional)
- ½ cup fresh grated parmesan cheese
Steps:
- To begin, heat the broth or stock in a sauce pan to a gentle simmer. (It is important to have the stock hot to provide a consistent temperature for the risotto as the stock is added rather than shocking the rice with cold stock that must be heated before allowing the cooking process to continue, the hot stock allows the cooking process to continue uninterrupted.)
- Heat the butter in a heavy wide bottom sauce pan over medium heat, add the garlic and shallot, and cook until softened.
- Add the rice to the melted butter, stirring to coat all the grains well and lightly toast the rice.
- Add the wine to the rice. Heat to a boil stirring until absorbed, this should only take a moment.
- Slowly begin to add the hot broth one ladle at a time, stirring continuously, continue to add the broth when the liquid has been absorbed.
- When all the liquid has been added and absorbed by the rice add the cheese and mushrooms stirring to incorporate, if desired for extra richness add an extra tablespoon or two of butter.
- Season to taste, the level of seasoning required will depend greatly on the saltiness of the broth or stock used.
- Remove from heat and let site for a few minutes before serving.
This is great recipe to customize and experiment with. Try changing the type of stock to what you have available, or change the type of cheese, or substitute the mushrooms with fresh sweet peas. Let us know how you have modified the recipe and share the inspiration.
[…] You can also just stick with cheese or add other veggies like peas. Here is a link to our creamy risotto recipe if you need a place to […]