Mushrooms, Gluten-free, Creamy (Print Version)
# Ingredients:
01 -
Gluten-free Arborio rice, 1 cup.
02 -
Warmed chicken or vegetable broth, 4 cups.
03 -
Two tablespoons of olive oil.
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Finely diced small onion.
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Two garlic cloves, minced.
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225g (8 oz) of assorted mushrooms like button, shiitake, or cremini, thinly sliced.
07 -
Half a cup of gluten-free white wine.
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Two tablespoons of butter.
09 -
Quarter cup of grated Parmesan.
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A little salt and pepper for flavor.
11 -
Chopped fresh parsley, optional.
# Instructions:
01 -
In another pot, warm up your broth and keep it on low heat so it's consistently ready to use.
02 -
Heat olive oil in your Dutch oven or a big skillet over medium heat. Toss in the onion and cook it for around 3–4 minutes. Stir in the minced garlic and cook just until you can smell it, another minute or so.
03 -
Add the mushroom slices into the pan and cook them for about five minutes. Let them release their liquid and brown slightly.
04 -
Pour the gluten-free rice into the pan, stirring it with the vegetables so it gets coated with the oil. This takes about a minute or two.
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Add the gluten-free wine to the pan and stir it in. Cook for 2–3 minutes until the liquid looks like it's mostly gone.
06 -
Scoop in 1 cup of the warm broth, stirring the rice constantly while it soaks up the liquid. Keep repeating this cup by cup, waiting for the broth to absorb each time before adding more. Do this for 20–25 minutes until your rice is soft and creamy.
07 -
Take the skillet off the stove once the rice is done cooking. Stir in the butter and Parmesan until everything is melted and smooth.
08 -
Taste and sprinkle with salt and pepper if needed. Dish it up right away, and if you'd like, top it with fresh parsley.
# Notes:
01 -
Using gluten-free Arborio rice keeps this dish suitable for anyone avoiding gluten.
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The combination of mushrooms brings in a deep, savory taste.
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Warming the broth ahead of time helps keep the cooking consistent.
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Picking a certified gluten-free white wine ensures no gluten sneaks into the meal.
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A classic technique of slowly adding broth gives the risotto its velvety consistency.
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Adding butter and Parmesan at the end makes the flavors richer and the texture smoother.