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

Risotto Recipes Please


ebrbetty

Recommended Posts

ebrbetty Rising Star

hi guys, I've never had risotto, but would like to try it [its rice,right?] would you please share some recipes with me as well as your favorite brand

thanks!


Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):



Celiac.com Sponsor (A8-M):



tarnalberry Community Regular

I have a couple risotto recipes on my "as promised, a few recipes" post. the really straightforward way is to heat a bit of olive oil (a tablespoon or two), and then sautee the rice - dry - in the oil for a few minutes. then add enough broth (water's ok, but broth is preferred) to cover and simmer, stirring frequently. as it runs out of liquid, and is kept to a simmer, keep adding liquid - a half cup to a cup at a time - and stirring it in. after about 45 minutes, check the consistency; it should be done. it is *vital* to stir OFTEN. what makes risotto risotto is the fact that it's a starchy rice that, when stirred, is slightly damaged and releases the internal starch, giving a thick 'sauce'. in fact, if you use a hearty vegetable broth, it can *almost* taste cheesy - a plus for those of us who are dairy free.

Modism Newbie

I really like this one. Plus, it's vegan too.

2tbsp olive oil

1 cup red onions chopped

sea salt

fresh ground black pepper

4 cups sliced mushrooms

3 garlic cloves

1 cup arborio rice

4 cups veggie stock

2 roasted red peppers, skins removed, and chopped

1/4 cup green onions

2 tsp fresh thyme

Use a bit of oil to saute onions, add salt and pepper

add mushrooms, garlic and saute

add rice and a bit of oil

add 1/2 cup of stock and mix until rice absorbs it. Continue until no more stock left. (about 20 minutes)

remove from heat, add rest of ingredients and serve.

It's critical to have a really good stock. Homemade is the best. :)

ebrbetty Rising Star

thanks, I was reading a great site about risotto last night, you both seem to be cooking it the way I read, the only difference is the time..the site also said about 20 minutes.

are you both using a homemade broth? I was thinking of using 365 organic chicken broth.

heres the link if you want to read it..its a fun read

Open Original Shared Link

Modism Newbie

I only use store bought when I'm being lazy.

I find even the veggie stock in stores is overly salty. Plus I can dictate the taste by choosing what veggies I want in the stock.

But that's just me. I make my own pasta and pizza dough if that helps you to see what kind of cooker I am. (when I have the time.)

:P

ebrbetty Rising Star

wow, and I thougt I cooked lol you make your own gluten-free pasta!?

Archived

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


  • Celiac.com Sponsor (A19):



  • Member Statistics

    • Total Members
      131,374
    • Most Online (within 30 mins)
      7,748

    Mamaness
    Newest Member
    Mamaness
    Joined

  • Celiac.com Sponsor (A20):


  • Forum Statistics

    • Total Topics
      121.4k
    • Total Posts
      1m

  • Celiac.com Sponsor (A22):





  • Celiac.com Sponsor (A21):



  • Upcoming Events

  • Posts

    • Rogol72
      A friend of mine is in the bar trade most of his life and has never heard of lines being mixed for different type of beers and ciders. Better to stick with cans.
    • Rejoicephd
      Thanks very much for confirming my suspicion @Scott Adams! That helps a lot because I'm really trying to track down and get rid of these sources of cross-contact and so I'm going to just rule out the draft ciders and hope that helps. Also @Rogol72 its nice to hear you haven't had a problem on that side of the pond - draft cider lines being used for cider only certainly sounds like the right way to do it, but I think that must not always be practiced over here! 
    • Zuma888
      I didn't ask a doctor about this actually. I did ask several doctors a long time ago and they told me gluten has nothing to do with hashimoto's. One of them told me to do a gluten challenge to test for celiac, but at the time I was in graduate school so couldn't afford to be even more ill than I was. If you have the symptoms, I really don't advise you to do a gluten challenge. It messed me up mentally and physically for months. At the same time, I benefitted from doing the challenge in the sense that it convinced me that all my symptoms were truly from gluten - even stuff like insomnia! So now I am terrified to eat gluten, whereas before I would have a little once in a while and not notice anything dramatic. 
    • Winnie-Ther-Pooh
      I am in a similar situation where I can't feasibly do a gluten challenge but have all the symptoms and I have 2 celiac genes. I'm curious if your doctor advised you to eat as if you had a diagnosis or if they were more dismissive about it. 
    • Zuma888
      Negative, although I had most of the symptoms of celiac disease. I now eat as if I had a diagnosis.
×
×
  • Create New...