Gluten-Free Risottos

If you haven’t tried a “Risotto” before, you’re missing out on a great dish.  It can be used as an entrée or side dish, which makes it very flexible.

Risotto is an Italian way of cooking rice.  But it does require using a particular type of rice.  The main and best one to use is “Arborio” rice.

The process for cooking risotto rice is different from cooking any other rice.  With most rice cooking you put combine water and rice, bring it to a boil, cover with a lid and turn down heat to a simmer and let it go about 25 minutes.

The Italian way with risotto, you brown the rice a little before adding liquid.  But you don’t add all the liquid at once.  You usually add a cup at a time.  Once that liquid is absorbed, you add another cup and repeat the process until you have added all the required liquid.

You don’t normally use water for the liquid.  Recipes usually call for chicken or vegetable broth.  They also call for white wine to be used before you start with the broth.

So give our two recipes this week a try.  Wednesday’s choice is “Mushroom Risotto (GF)” and is your traditional risotto.  Thursday’s recipe uses a different method when you try “Oven Baked Risotto (GF)” using the oven and broiler.

Hope you enjoy both of these recipes and until next time, “Happy Cooking” and please share with others.  Thanks.