Want to work a little voodoo fungi magic? Then, give this recipe a try. We whipped up another risotto dish last night (we're kinda hung up on it lately), using mushrooms this time. It was perfection.
I always eat meat-free dishes (with the occasion of the occasional piece of fish), but I love eating ones that still makes you feel like you should have had a steak knife in hand. This risotto was so fulfilling and tasty ... I had two helpings!
Gluten-Free Mushroom Risotto Serves 2-4 people (2 as a main dish; 4 when served as a side)
** Recipe is based in Jamie Oliver's Asparagus, Mint and Lemon recipe in his book, COOK with Jamie: My Guide to Making You a Better Cook.
- 32 oz. gluten-free vegetable broth
- 2 Tbsp. olive oil
- 5 Tbsp butter (in total, spread throughout recipe)
- 1/2 cup of onion, finely chopped
- 1/2 cup celery, finely chopped
- 1 cup white arborio rice (We use Lundberg Farms.)
- 6 oz. dry white wine, plus 1/4 cup
- 12 oz. chopped, sliced mushrooms
- 1/2 cup Parmesan cheese
- squeeze of a lemon (about the juice of a 1/4 a lemon)
- 1/4 cup of fresh thyme and rosemary, chopped (mixed together in even parts)
- pepper, as desired
- olive oil, as desired
1. Heat broth in a medium sauce pan until steaming, not boiling.
2. Preheat another medium sauce pan or 12" skillet over low heat with 1 Tablespoon of butter and olive oil. Add onions and celery and cook about 15 minutes, stirring occasionally to make sure they become soft and translucent. In the meantime, slice mushrooms.
3. Turn up the heat (medium-high) on the skillet and add rice, stirring constantly, so the rice does not stick (about 3 minutes). Pour in 6 oz. of wine. When wine has evaporated, turn the heat back to low.
4. Begin to add the stock/broth from the separate pot, one ladle at a time, to the skillet mixture. Stir constantly. Wait until most of the liquid has reduced before adding another ladle. Continue this process for about 15 minutes or until the rice is soft on the outside and still a bit hard on the inside (there will be stock/broth remaining). (Do this by trying a piece of the rice - make sure it's cool!) Cooking the rice too slow will cause it to turn to mush; too fast and it will burn and be dry.
5. Push risotto to one side in skillet, add 2 Tablespoons of butter to the bare side and add mushrooms; saute mushrooms in butter for 1 minute, then add garlic and rosemary and thyme. Wait another 1-2 minutes while mushrooms soften, and then mix into risotto. Add 1/2 of the remaining stock/broth and 1/4 cup of white wine. (You should be through a little more than 1/2 the stock by now.) Turn the heat up to medium. Wait until most of the stock has been absorbed before reducing heat. Repeat the process in step #4 where you add stock/broth one ladle at a time. Continue with the process until the rice is loose and just soft all the way through.
6. Remove from heat and stir in Parmesan and 4 Tablespoons of butter.. Add a squeeze of lemon juice. Garnish with pepper as desired. (You can also add a smidge of Parmesan on top, as you see in the photo.) Add a drizzle of olive oil on top to finish.
Note: This recipe is gluten-free. (If you have allergies or food sensitivities, always check specific manufacturer's products for allergens and/or cross-contamination issues.)