Mushroom Risotto (GF)

 

Mushroom Risotto (GF)

(4 servings)

Ingredients:

5-6 cups Chicken Broth

1 tbsp. Extra-Virgin Olive Oil

1 tbsp. Unsalted Butter

1 large Leek, rinsed, drained and chopped

12 oz. Fresh Mushrooms, cleaned and chopped

2 tbsp. Dried Porcini Mushrooms, chopped

1½ cups Arborio Rice

½ cup Dry White Wine

1 tsp. Salt

5 tbsp. Unsalted Butter

1/3 cup Parmesan Cheese, grated (freshly in possible)

2 tbsp. Fresh Parsley, chopped

Directions:

In a large sauce pan, warm chicken broth and keep warm.  In a 3-quart sauce pan over medium heat, warm oil and butter (1 tbsp.).  Add leeks and cook 5-7 minutes.  Then add mushrooms and continue to cook until soft (another 5-7 minutes).  Pour in wine and cook until mostly evaporated.  Next add rice and cook while stirring for 2-3 minutes.  This is to ensure that all the rice is coated with the oil/butter mixture.  Pour one cup of broth and the salt in pan and stir in a gentle simmer until broth is absorbed.  Do not let it boil.  Add another cup of broth and repeat the process until rice is tender but still slightly firm.  Taste to see if rice is done.  After last cup of broth has been added and absorbed, remove from the heat.  Now stir in the 5 tbsp. of butter and the Parmesan cheese.  Continue stirring until rice is a nice creamy consistency.  Transfer to a serving bowl and sprinkle with the parsley and a little more Parmesan cheese and serve.

Notes:              You could use onion in place of the leeks if needed.

Notes:              Remember to make sure all your ingredients are gluten-free.

Ideas for Future Efforts

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