No popular authors found.


Get Celiac.com's E-Newsletter

Categories

No categories found.







Ads by Google:


Questions? Join Our Forum:
~1 Million Posts
& Over 66,000 Members!



SHARE THIS PAGE:
Celiac.com Sponsors:

Gourmet Mushroom Risotto (Gluten-Free)

If you love macaroni and cheese, then you will likely also love risotto. This recipe makes a delicious, creamy risotto that is big on cheese and packs the rich, subtle flavor of mushrooms. It makes a great addition to grilled meat, or all by itself.

The finished mushroom risotto. Photo: CC--SaucyGloIngredients:
4 cups chicken broth, divided
3 tablespoons olive oil, divided
¾ pound portobello mushrooms, thinly sliced
¾ pound white mushrooms, thinly sliced
2 shallots, diced
1 cup Arborio rice
⅓ cup dry white wine
3 tablespoons finely chopped chives
4 tablespoons butter
⅓ cup freshly grated Romano cheese
sea salt and freshly ground black pepper to taste

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

Warm 2 tablespoons olive oil in a large saucepan over medium-high heat. Stir in the mushrooms, and cook until soft, about 3 minutes.

Remove mushrooms with their liquid, and set aside.

Ads by Google:

Add 1 tablespoon olive oil to skillet, and stir in the shallots. Cook 1 minute.

Add rice, and stir well to coat with oil, about 2 minutes.

When the rice becomes pale and gold in color, add wine, stirring constantly until the wine is fully absorbed. Add ½ cup broth to the rice, and stir until the broth is absorbed.

Continue adding broth ½ 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 mushrooms with their liquid, butter, chives, and parmesan. Add salt and pepper to taste.

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












Related Articles



Comments




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




In Celiac.com's Forum Now:


Hi Matt, Thanks for taking the time to reply! I completely agree haha. Thanks for the links - I'll give them a read over! I think it was a mixture of the first time travelling with being gluten-free and the added bonus of the language barrier, it made me dread meal times when u...

Gluten is a protein smaller then blood,bleach does not kill it as it is not a germ. I would replace scratched pans. baking dishes, tubaware, wooden utensils, colanders, etc. Throw out crumby condiment jars and any non gluten-free spices and condiments. Cast Iron can be saved and some metal utensi...

It sounds like your hives resolved. I had a six month bout with them. Antihistamines really helped. My doctors are not sure if Mast Cell or autoimmune is the root cause.

My kid has Raynauds. It freaks her classmates out. She wears shoes and wool socks all year round and we live in a warm state. It is autoimmune. She manages it by layering, turning up the heat, use lots of blanket throws. I have Hashimoto?s and celiac disease. So, having multiple autoi...

Well, you do need to replace some things because they are too porous or damaged to remove gluten. Things like old wooden spoons, scratched non-stick pans, toaster, colander, sponges, etc. Honestly, the list is long, so try getting a few celiac books at the library or Amazon. Consider reading t...