Gluten Free Mushroom Risotto
"A simplified version of a classic"
Serves 4 (six as a starter) | Prep Time 15 | Cook Time 45-50 minsWhy I Love This Recipe
This book has been adapted from "Rice & Risotto" by Elizabeth Wolf-Cohen. I brought the book cheaply on Ebay when I first became gluten free and I love the recipes. Most can easily be adapted to be gluten free purely by ensuring the stock cube doesn't contain wheat, rye or barley. The original recipe had wild mushrooms in it, butter and more Parmesan, which makes it an expensive dish, so I have made it cheaper and healthier. I freeze this and take it to work for lunch, this changes the texture however not the taste. Enjoy
Ingredients You'll Need
600 g mushrooms, whole, halved or sliced to taste
4 tbsp olive oil
3-4 garlic cloves, finely chopped or crushed
1 onion, finely chopped
350 g risotto rice (arborio is good)
50 ml dry white vermouth, (sherry or white wine works well too)
50 g Parmesan cheese, grated
1.2 litres gluten free vegetable stock
Pepper
Directions
Heat 2 tbsp in large pan, add mushrooms and stir fry for 2 mins, add garlic and stir fry for 2 mins more. Remove and set aside.
Heat the other 2 tbsp oil in pan, add onions and fry for 2 mins until softened. Add rice and cook, stirring frequently.
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Add vermouth. When absorbed add a ladleful of hot stock and wait until absorbed (in theory you should stir it all the time, I never bother), add half a ladle of stock at a time until it has all been absorbed. When finished it should have a creamy consistency and the rice should be tender, but still firm.
Add the mushrooms and heat through.
Remove from heat and add Parmesan and stir through
Pairs Well With
Salad, Gluten free toast
