Gluten-Free Seafood Riscotto

Risotto is an Italian rice dish that can come with about any other ingredient to make it a great entrée.  The basics of the dish; Arborio rice, butter, onion or shallot, wine and broth are gluten-free.  As are most other ingredients you might add.

This makes it an entrée or side dish to become a staple in a gluten-free diet.

It is also, in many forms, a good vegetarian dish.  The broth that is called for in the dish is usually chicken and vegetable broth.  Mushrooms, asparagus, peas are great vegetables to use in it for a vegetarian.  Tofu works well here too.

This week, however, we are dealing with seafood dishes.  Wednesday’s “Crab Risotto (GF)” can use fresh, frozen or canned crab.  Thursday’s dish, “Seared Scallops and Asparagus Risotto (GF),” uses sea scallops.  But could use bay scallops if needed.

So give either or both a try when you have a chance.  They are impressive dishes, so you can use them for an upscaled meal with guests.

Until next time, “Happy Cooking” and please help spread the link to this food blog.  Thanks.