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Found 8 results

  1. Celiac.com 12/14/2016 - If you're looking for a delicious way to serve butternut squash this season, look no further. This recipe combines butternut squash with rich, creamy risotto to deliver a dish that might just become a holiday favorite. Ingredients: 5 cups hot chicken stock, plus more as needed 2½ cups cubed butternut squash 1 cup Arborio rice 3 tablespoons butter ½ medium onion, minced ½ cup dry white wine ⅓ cup grated Romano cheese salt and ground black pepper to taste Directions: Place squash cubes into a steamer basket in a saucepan. Steam squash 10 to 15 minutes, until tender. When done, drain squash, and mash in a bowl with a fork. Melt butter in a saucepan over medium-high heat. Add onion; cook and stir for 2 minutes until the onion begins to soften, then stir in the rice. Keep cooking and stirring about 5 minutes more, until the rice turns glossy from the butter, and the onion starts to brown on the edges. Pour in the white wine; cook, stirring constantly, until the wine evaporates. Stir in the mashed squash and about one-third of the hot chicken stock; lower the heat to medium. Cook and stir about 6 to 8 minutes, until the chicken stock has been absorbed by the rice. Add half of the remaining chicken stock, and keep stirring until stock is absorbed. Add the remaining stock, and continue stirring until the risotto is creamy. Lastly, stir in the Romano cheese, and seasoning to taste with salt and pepper.
  2. 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.
  3. 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. With 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. 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.
  4. 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.
  5. 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. Ingredients: 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. 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.
  6. Ingredients: 2 tablespoons olive oil 1 cup red onions chopped pinch of sea salt pinch of fresh ground black pepper 4 cups sliced mushrooms 2 cups cooked diced chicken breast 3 garlic cloves 1 cup Arborio rice 4 cups gluten-free chicken broth stock (homemade is best) 2 roasted red peppers, skins removed, and chopped ¼ cup green onions 2 teaspoon fresh thyme ¼ cup fresh grated Parmesan cheese Directions: Use a bit of oil to sauté onions, then add salt and pepper. Add mushrooms, chicken and garlic and sauté for several minutes. Add rice and a bit more oil , then add ½ cup of stock and mix until rice absorbs it. Continue cooking until no more stock left (about 20 minutes), then remove from heat and add rest of ingredients and serve.
  7. Risotto is a classic Italian starter open to endless variation. Whether you go sweet or savory, a creamy base is a must. Stick with Arborio rice if possible, though most short or medium grain varieties will do in a pinch. The key is not to over-stir as you add the broth—trust the rice! In this recipe, a great balance is born between the salty cheese and zesty, fresh mint. Ingredients: 1½ cups Arborio rice 1 cup frozen peas, thawed 2 tablespoons fresh mint, roughly chopped 1 small yellow onion, diced 2 cloves garlic, minced 4 tablespoons butter 1 cup white wine 4 cups chicken broth ½ cup grated Parmesan cheese Salt and pepper to taste Directions: Heat broth in a small saucepan over stovetop until warm but not boiled. Melt 2 tablespoons butter in a medium pan. Cook onions and garlic until soft, about 5 minutes. Add rice and cook for about 2 minutes until well-coated with butter. Add wine and cook until liquid is absorbed, stirring frequently for about 5 minutes. Ladle ½ cup of warmed broth into rice mixture until absorbed. Repeat ½ cup at a time until rice is cooked but still firm, about 25 minutes total. Reheat broth if necessary. Fold in peas and remove from heat. Add cheese and mint. Season with salt and pepper before serving.
  8. Gluten-free snacks are improving exponentially, and I just found the proof after sampling New York Style Risotto Chips in the Parmesan and Roasted Garlic flavor. If you are looking for a healthy, tasty alternative to gluten-free snacks, look no further. Not only are these chips satisfying in that crunchy way chips should be, they are also full of flavor! Each Risotto gluten-free chip is packed with real Parmesan cheese that you can taste in every bite. The hint of garlic is not overwhelming and adds a nice accent to the Parmesan flavor. Risotto chips come in a convenient 5 ounce bag, making it easy to grab a bag for a quick snack, or a couple bags to share at any event or gathering. The flavor is fully satisfying alone, but the chips also hold up very well when used for scooping into your favorite sauce or dip. These all natural chips are made with whole grain brown rice flour. Each serving comes packed with 11 grams of whole grains, and zero grams of trans fat, making them a healthier choice for flavorful, gluten-free snacking. For more information on this product, and other risotto chip flavors, please visit their website at: www.newyorkstyle.com. Note: Articles that appearin the "Gluten-Free Product Reviews" section of this site are paid advertisements. For more information about this seeour Advertising Page.
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