No popular authors found.

Categories

No categories found.


Join Celiac.com's forum / message board and get your questions answered! Our forum has nearly 1 MILLION POSTS, and over 62,000 MEMBERS just waiting to help you with any questions about celiac disease and the gluten-free diet. We'll see you there!






Follow / Share


  FOLLOW US:
Twitter Facebook Google Plus RSS Podcast Email  Get Email Alerts

SHARE:

Popular Articles

No popular articles found.
Celiac.com Sponsors:

Meyer Lemon Mushroom Risotto (Gluten-Free)


The finished Meyer lemon mushroom risotto. Photo: CC--roolrool

A good risotto is a thing of beauty, a delight to the palate, and a joy to the stomach. During my travels in Italy a few years back, risotto was one of the dishes that never let me down. I tried risottos of every conceivable type and description. One of my favorites was a mushroom risotto infused with hints of lemon. My efforts to duplicate that particular risotto have culminated in this recipe. Enjoy!

Ingredients:
6 cups chicken broth
3 tablespoons butter, in small pieces
2 tablespoons olive oil
1 pound portabella mushrooms, thinly sliced
1 pound porcini or crimini mushrooms, thinly sliced
2 large shallots, chopped
1 medium garlic clove, minced
2 cups arborio rice or medium-grain white rice
⅓ cup dry white wine
3 tablespoons finely chopped chives
2 tablespoons chopped fresh parsley
2 tablespoons fresh Meyer lemon juice
4 teaspoons grated Meyer lemon peel
1 cup freshly grated Parmesan cheese
Sea salt to taste
Freshly ground black pepper to taste

Directions:
In a saucepan, warm the broth over low heat.

In a medium stock pot or a Dutch oven, warm 2 tablespoons olive oil, over medium-high heat. Stir in the mushrooms, and cook until soft, about 3 minutes. Remove mushrooms and liquid, and set aside.

Add 1 tablespoon olive oil to skillet, and stir in the shallots. Cook 1 minute until shallots are clear, but not brown. Add garlic and cook until aromatic.

Add rice, stir well to coat with oil. Cook about 2 minutes, until the rice turns a pale, golden color.

Pour in wine, stirring continually until the wine is fully absorbed. Add 1/2 cup broth to the rice, and stir until the broth is absorbed.

Continue adding broth 1/2 cup at a time, stirring continuously, until the liquid is absorbed and the rice is al dente, about 15 to 20 minutes.

Remove from heat, and stir in butter, mushrooms and mushroom liquid, parsley, chives, lemon juice, lemon peel and Parmesan. Season with salt and pepper to taste.

Celiac.com welcomes your comments below (registration is NOT required).



Related Articles




Spread The Word





2 Responses:

 
Susan
Rating: ratingfullratingfullratingfullratingfullratingfull Unrated
said this on
23 May 2011 6:26:45 PM PST
Sounds like a great recipe. Do you have nutritional info?

 
Heather
Rating: ratingfullratingfullratingfullratingfullratingfull Unrated
said this on
27 Jun 2013 12:32:55 PM PST
Fabulous! My boyfriend and I loved it so much, he's requested that I make it for his family this weekend! :-D His favorite part was that it made so much of it, he got to eat it again and again!




Rate this article and leave a comment:
Rating: * Poor Excellent
Your Name *: Email (private) *: