Jump to content
This site uses cookies. Continued use is acceptance of our Terms of Use and Privacy Policy. More Info... ×
  • Welcome to Celiac.com!

    You have found your celiac tribe! Join us and ask questions in our forum, share your story, and connect with others.




  • Celiac.com Sponsor (A1):



    Celiac.com Sponsor (A1-M):


  • Get Celiac.com Updates:
    Support Our Content
    eNewsletter
    Donate
  • Record is Archived

    This article is now archived and is closed to further replies.

    Jefferson Adams
    Jefferson Adams

    Basic Cheese Risotto (Gluten-Free)

    Reviewed and edited by a celiac disease expert.

    Celiac.com 11/02/2012 - Risotto is a classic Italian rice dish, traditionally prepared with a starchy, short-grained rice called arborio rice. I came to love risotto, because it's one of the reliable gluten-free dishes you can find almost everywhere in Italy.

    The finished cheese risotto. Photo: CC--micursWith a few simple ingredients and about thirty minutes in the kitchen, the result will surprise and delight even the most picky eaters, and will make for a nice twist on the familiar macaroni and cheese.

    Celiac.com Sponsor (A12):
    The procedure for making risotto involves stirring hot stock into the uncooked rice a ladleful at a time and cooking slowly as the stock is absorbed.

    This method of cooking the rice is, in fact, called the risotto method, and releases the starches in the rice to create a rich, creamy, risotto that is sure to please.

    This simple risotto recipe is made with butter and parmesan cheese. You can make endless variations by adding ingredients, such as mushrooms, seafood, lemon, etc.

    Ingredients:
    1 quart chicken stock
    1½ cups arborio rice
    ½ cup white wine
    1 medium shallot, chopped (about ½ cup)
    3 tablespoons of butter, unsalted
    ⅓ cup grated Parmesan cheese
    1½ tablespoon Italian parsley, chopped
    1 tablespoon olive oil
    Salt and pepper, to taste


    Directions:
    Heat stock to a simmer in a medium saucepan, then reduce heat to low, so the stock just stays hot, but does not cook or boil.

    Use a large, heavy-bottomed saucepan, and heat the oil and 1 tablespoon of the butter over medium heat.

    As the butter melts, add the chopped shallot, and cook for 2-3 minutes, stirring until shallots are slightly clear.

    Add the rice to the pot and stir it quickly with a wooden spoon or heat-proof spatula until all of the rice is well coated.

    Being careful not to let the rice get brown, cook for another minute or so, until the rice smells slightly nutty.

    Add the wine, and continue to stir and cook until the rice completely absorbs the liquid.

    When the rice looks dry, add a ladle of hot chicken stock to the rice and stir until the liquid is fully absorbed.

    When the rice looks to be nearly dry, add another ladle of stock and repeat the process.

    It's very important to keep stirring the rice while cooking, especially while the hot stock gets absorbed, to keep it from burning, and to add the next ladle of stock as soon as the rice is nearly dry.

    One ladle at a time, keep adding hot stock and stirring the rice until the liquid is absorbed. As it cooks, the rice will become creamy as the starches begin to escape.

    Keep adding stock, one ladle at a time, for 20-30 minutes or until the grains become tender, but still firm to the bite. They should not be crunchy.

    If you run out of stock and the risotto still isn't done, you can finish the cooking with hot water. Just add the water one ladle at a time, the same way you added the stock, and keep stirring until it is absorbed.

    Stir in the remaining 2 tablespoon butter, the parmesan cheese and the parsley, and season to taste with salt.

    Risotto turns glutinous if held for too long, you should serve it right away.

    When risotto is cooked properly, it will make a soft, creamy mound on a dinner plate. It should not be runny, and it should not be stiff or glue-like.



    User Feedback

    Recommended Comments

    Guest Ida

    A Really nice basic recipe that simply is delicious!

    Link to comment
    Share on other sites


    Guest
    This is now closed for further comments

  • Get Celiac.com Updates:
    Support Celiac.com:
    Donate
  • About Me

    Jefferson Adams

    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. His articles, essays, poems, stories and book reviews have appeared in numerous magazines, journals, and websites, including North American Project, Antioch Review, Caliban, Mississippi Review, Slate, and more. He is the author of more than 2,500 articles on celiac disease. His university coursework includes studies in science, scientific methodology, biology, anatomy, physiology, medicine, logic, and advanced research. He previously devised health and medical content for Colgate, Dove, Pfizer, Sharecare, Walgreens, and more. Jefferson has spoken about celiac disease to the media, including an appearance on the KQED radio show Forum, and is the editor of numerous books, including "Cereal Killers" by Scott Adams and Ron Hoggan, Ed.D.

    >VIEW ALL ARTICLES BY JEFFERSON ADAMS

     


  • Celiac.com Sponsor (A17):
    Celiac.com Sponsor (A17):





    Celiac.com Sponsors (A17-M):




  • Related Articles

    Scott Adams
    3 lb. Chicken, cut up
    ½ Cup gluten-free Flour Mix
    1 Teaspoon Salt
    1/8 Teaspoon Black Pepper
    ¼ Cup Olive Oil
    1 Medium Onion
    ½ lb. Mushrooms Fresh Sliced
    1 Clove Garlic, minced
    1 Celery stalk thinly sliced
    2 Carrots, thinly sliced
    1 Teaspoon Dried basil
    1 Teaspoon Dried oregano
    4 14 ½ oz. Cans crushed Italian plum tomatoes undrained
    1 Can Olives, sliced, drained
    4 oz Tomato Puree
    ½ Cup Red Wine
    1 lb. gluten-free Vermicelli or Angel Hair pasta
    Dust the chicken with gluten-free flour, which has had the salt and pepper well mixed. Sauté in Olive Oil until Golden Brown. Move to plate with paper towels to drain. Pour off remaining oil. Place drained chicken back in pan, Add remaining ingredients, cover and s...


    Destiny Stone
    Pasta Sauce (Gluten-Free)
    Traditional pasta sauce is naturally gluten-free. Although finding a safe gluten-free pasta sauce is work, and finding a sugar-free, gluten-free pasta sauce is virtually impossible. That is why the following recipe is so great. Not only is this homemadepasta sauce recipe easy and quick, it is also healthy and gluten-free.  Please remember to use all gluten-free spices and ingredients and to check with the manufacturer if you aren't sure.

    Pasta Sauce (Gluten-Free)
    Preparation: 5-10 minutes
    Cooking Time: 10-15 minutes
    Ingredients:

    ½ cup of water ¼ teaspoon black pepper 1 stalk of chopped celery 1 chopped onion ½ teaspoon basil 2 tablespoon chopped parsley ½ chopped green bell pepper 1 tablespoon olive oil 1 (6) ounc...


    Jefferson Adams
    The retirement of the family that owned Niccolino’s, one of my favorite Italian restaurants in the charming northern California town of Cotati, inspired me to honor them with a variation on their traditional veal saltimbocca recipe.
    The owner Nick does a piece of veal better than I ever could, so I opt for chicken in this version. I also like it's more substantial profile when it comes time to match up against the spinach and prosciutto.
    This enticing dish is always a crowd-pleaser at my dinner table.
    Ingredients:
    4 chicken cutlets, pounded evenly
    1½ cups fresh spinach
    4 slices prosciutto
    1 cup chicken stock
    ½ cup freshly grated Parmesan cheese
    3 tablespoons olive oil, divided
    1½ teaspoon freshly chopped rosemary
    1½ teaspoons pepper, divided
    1½ tea...


    Jefferson Adams
    I’ve actually found that when it comes to pesto sauces, I sometimes stray a bit from a traditional basil-based sauce. There are so many possible combinations of fresh herbs, it’s easy to try a new one each time.
    This particular recipe is spicy, peppery and versatile. It can be used to top meats, vegetables, rice or quinoa along with any good gluten-free pasta. I deliberately omit the pine nuts found in most pesto sauces, because I think the herbs stand on their own better than just basil, but feel free to include them. You might try thinning it out with a little more olive oil to create a robust dressing for salads.
    Ingredients:
    3 cups packed arugula
    ½ cup flat-leaf parsley
    2 tablespoons fresh tarragon
    2 cloves garlic
    ¾ cup olive oil
    ½ teaspoon salt
    ½ teaspo...


  • Recent Activity

    1. - knitty kitty replied to Allias's topic in Post Diagnosis, Recovery & Treatment of Celiac Disease
      3

      calcium malabsorption that does not resolve with supplementation

    2. - RMJ replied to matts's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      15

      Potential diagnosis

    3. - cristiana replied to matts's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      15

      Potential diagnosis

    4. - matts replied to matts's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      15

      Potential diagnosis

    5. - Scott Adams replied to HannahF's topic in Coping with Celiac Disease
      2

      Oatmilk and oats


  • Celiac.com Sponsor (A19):



  • Member Statistics

    • Total Members
      125,163
    • Most Online (within 30 mins)
      7,748

    discoSammy
    Newest Member
    discoSammy
    Joined

  • Celiac.com Sponsor (A20):


  • Forum Statistics

    • Total Topics
      120.8k
    • Total Posts
      1m

  • Celiac.com Sponsor (A22):





  • Celiac.com Sponsor (A21):



  • Popular Now

    • matts
      15
    • cjjones5969
      8
    • BadHobit
      11
    • Vickey Matteson
      5
  • Popular Articles

    • Scott Adams
    • Scott Adams
    • Scott Adams
    • Scott Adams
    • Scott Adams
  • Upcoming Events

×
×
  • Create New...