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  • Jefferson Adams
    Jefferson Adams

    Meyer Lemon Mushroom Risotto (Gluten-Free)

    Reviewed and edited by a celiac disease expert.

    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.


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    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!

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  • About Me

    Jefferson Adams is Celiac.com's senior writer and Digital Content Director. He earned his B.A. and M.F.A. at Arizona State University, and has authored more than 2,000 articles on celiac disease. His coursework includes studies in science, scientific methodology, biology, anatomy, medicine, logic, and advanced research. He previously served as SF Health News Examiner for Examiner.com, and devised health and medical content for Sharecare.com. Jefferson has spoken about celiac disease to the media, including an appearance on the KQED radio show Forum, and is the editor of the book "Cereal Killers" by Scott Adams and Ron Hoggan, Ed.D.

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