Risotto is pasta-like but lucky for the gluten free folks it is rice. It is the perfect gluten free option for the Italian food lover.
I made it for the first time and was very impressed with myself. I used a few different recipes to guide me but freestyled it a little. I bought all of my ingredients at Trader Joes.
Ingredients:
-1 1/2 cups arborio rice
-6 cups of low sodium chicken broth
-3 tablespoons of butter
-1/2 of a large onion diced
-1/2 bag of arugula
-A bag of crimini mushroom (you can use whatever kind you want)
-1/2 cup of the cheapest white wine I could find
-4 oz of "Shaved Cheese Blend" which included Parmesan and a couple other cheeses
-3-4 pieces of Prosciutto cut up to your size preference
*Make sure everything is ready prior to cooking because once you start making it you have no more prep time due to constant stirring. Literally you need to dedicate 20-30 min to constant stirring. Also stir in one direction (clockwise or counter clockwise throughout...not sure why but www.sweetsavorylove.com recommended it and mine turned out great!).
Instructions:
1. In one pot bring the chicken broth to a slow boil and keep it right around there, not boiling out of control but close to or at a gentle boil.
2. In a large pot (I used a 4 qt one) melt two tablespoons of butter on medium heat.
3. Add diced onions to butter and cook for a few minutes, stirring frequently
4. Add the rice and stir for one minute
5. Add the mushrooms and stir for one minute, move the heat up to medium-high
6. Add the white wine, turn heat to high and stir fast until absorbed.
7. Once the wine is absorbed you are going to add the broth one ladle at a time. Stir until a ladle full is absorbed, then add another and so on until all the broth (or almost all the broth) is absorbed. The risotto will look creamy and full.
8. Then fold in arugula, 1 tablespoon of butter (or skip it and it will probably still be good), cheese, and prosciutto. You can also add pepper to flavor.
There you have it, a delicious, restaurant quality gluten free dinner! Enjoy!
I made it for the first time and was very impressed with myself. I used a few different recipes to guide me but freestyled it a little. I bought all of my ingredients at Trader Joes.
Ingredients:
-1 1/2 cups arborio rice
-6 cups of low sodium chicken broth
-3 tablespoons of butter
-1/2 of a large onion diced
-1/2 bag of arugula
-A bag of crimini mushroom (you can use whatever kind you want)
-1/2 cup of the cheapest white wine I could find
-4 oz of "Shaved Cheese Blend" which included Parmesan and a couple other cheeses
-3-4 pieces of Prosciutto cut up to your size preference
*Make sure everything is ready prior to cooking because once you start making it you have no more prep time due to constant stirring. Literally you need to dedicate 20-30 min to constant stirring. Also stir in one direction (clockwise or counter clockwise throughout...not sure why but www.sweetsavorylove.com recommended it and mine turned out great!).
Instructions:
1. In one pot bring the chicken broth to a slow boil and keep it right around there, not boiling out of control but close to or at a gentle boil.
2. In a large pot (I used a 4 qt one) melt two tablespoons of butter on medium heat.
3. Add diced onions to butter and cook for a few minutes, stirring frequently
4. Add the rice and stir for one minute
5. Add the mushrooms and stir for one minute, move the heat up to medium-high
6. Add the white wine, turn heat to high and stir fast until absorbed.
7. Once the wine is absorbed you are going to add the broth one ladle at a time. Stir until a ladle full is absorbed, then add another and so on until all the broth (or almost all the broth) is absorbed. The risotto will look creamy and full.
8. Then fold in arugula, 1 tablespoon of butter (or skip it and it will probably still be good), cheese, and prosciutto. You can also add pepper to flavor.
There you have it, a delicious, restaurant quality gluten free dinner! Enjoy!
