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Can We Trust Any Risotto In Restaurants?
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16 posts in this topic

Hello,

I used to love risotto in restaurants before my diagnosis. Do you know if it is definite that any risotto is gluten free?

I am afraid they might have cream that is not gluten-free.

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Cream is dairy. I have never seen it with gluten in it.

However, you never know what might be in the risotto recipe. the only way to know for sure, would be to ask and hope they give you a good answer.

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I wouldn't, but thats just me. Its more of a CC issue in those types of places than it is an actual gluten problem. Though it is possible that they could use flour to thicken the sauce.

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The only way to know is to ask. There is no blanket-type answer, really.

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I have yet to see any risotto recipe that used flour, or called for something that was likely to contain wheat.

But that's not to say that you couldn't use a wheat containing ingredient (say, the Organic Swanson's Chicken Broth when the recipe calls for stock).

Nor is it to say that there couldn't be a cross contamination issue in a shared facility, like any.

Like ANYTHING, you cannot categorize an entire TYPE of food as gluten free.

As with any dish at any restaurant, call ahead and ask!

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Traditional risotto never contains flour. There is absolutely no need. I make risotto OFTEN. However, the broths are in question. Here in Canada there are some that do contain gluten. I make my own stocks. If restaurants make their own (and good ones will) risotto can indeed be safe. The key word is can. As mentioned above, always ask. If you want great risotto recipes (risotto is easy to make at home) just ask. I have tons and tons.

Risotto usually contains:

- arborio rice (never plain white rice)

- butter and/or olive oil

- shallots

- white (or red) wine

- stock

- fresh herbs

- S and P

- cheese (Parmesan or Pecorino usually)

- and the very odd time, a touch of cream

I often make mine using dried mushrooms which I reconstitute in Sherry or Port. The resulting mushroom "stock" gets added, too.

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I have heard, however, of an "epic debate" amongst the different culinary backgrounds in Italy when it comes to risotto - some say butter, some say bone marrow! I've always used butter or oil, because I'm lazy. :)

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I have heard, however, of an "epic debate" amongst the different culinary backgrounds in Italy when it comes to risotto - some say butter, some say bone marrow! I've always used butter or oil, because I'm lazy. :)

Yes, that's true! I've done it with both at the same time - quite decadent and rich to say the least. ^_^

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It is more clear to me now, thank you for your comments.

I will always ask beforehead accordingly.

@love2travel, it would be great if you can share risotto recepies, I am a huge fan :)

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Absolutely inspiring!! Thank you again!

I will check around for black garlic:)

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 risotto is made from rice but it is typically barley rice which is not gluten free. So if you have severe gluten allergies you would probably want to stay away from risotto. It also brings up other food allergies or sensitivities blackberry which most risottos use butter cream or milk in some form

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16 minutes ago, Robbird said:

 risotto is made from rice but it is typically barley rice which is not gluten free. So if you have severe gluten allergies you would probably want to stay away from risotto. It also brings up other food allergies or sensitivities blackberry which most risottos use butter cream or milk in some form

I don't understand  - what is "barley rice"?  Blackberries in risotto?  They do have dairy but I don't think that was the question

 

Risotto is made with rice.  It is possible, not likely,  that a restaurant might add flour to thicken.  I would always ask about the ingredients.

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17 hours ago, Robbird said:

 risotto is made from rice but it is typically barley rice which is not gluten free. So if you have severe gluten allergies you would probably want to stay away from risotto. It also brings up other food allergies or sensitivities blackberry which most risottos use butter cream or milk in some form

I'm thinking  you heard 'arborio' as barley.  Arborio is the type of rice typically used to make risotto and has no gluten.  

However, I will mention that I found one packaged risotto mix that contains something called '00 flour', which, after research (and after almost eating it), I learned was HIGH GLUTEN flour.  I think it was a ShopRite or Stop and Shop brand with a 'global cuisine' type brand name.  

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no risotto calls for flour it is just rice and vegies or my mom has one where she makes it with a tomato sauce it's very good and also if you buy gluten free cook books you might find them in certain ones but also in regular ones too none of them say they call for flour so you don't have to worry.

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3 hours ago, Cathy27 said:

no risotto calls for flour it is just rice and vegies or my mom has one where she makes it with a tomato sauce it's very good and also if you buy gluten free cook books you might find them in certain ones but also in regular ones too none of them say they call for flour so you don't have to worry.

Just because you have recipes or make a dish without flour, you never know how a restaurant might make it.  You always need to ask.  

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