Mushrooms, Italian Dish, Gluten-free (Print Version)
# Ingredients:
01 -
2 tablespoons of butter.
02 -
1 small onion, finely diced.
03 -
8 oz (225g) of mixed mushrooms, such as button, shiitake, and cremini, sliced.
04 -
4 cups of warmed vegetable or chicken broth.
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1/2 cup of white wine (ensure it’s gluten-free).
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1/4 cup of Parmesan cheese, grated.
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2 tablespoons of olive oil.
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Salt and pepper to adjust seasoning.
09 -
1 cup of gluten-free Arborio rice.
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2 minced garlic cloves.
11 -
Fresh parsley, chopped (optional for garnish).
# Instructions:
01 -
Simmer the broth in a different pot to keep it warm over low heat.
02 -
Warm the olive oil in a big pan over medium heat. Toss in the diced onion and cook for about 3-4 minutes, stirring occasionally, until it turns soft. Then, add the minced garlic and stir for about a minute, until it smells aromatic.
03 -
In the same pan, add the mushroom slices and stir. Let them cook for around 5 minutes, until they’ve released their liquid and are golden brown.
04 -
Pour the gluten-free rice into the pan. Mix well so it’s coated with the oil and blends with the mushroom-onion mixture. Let it cook for 1-2 minutes.
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Add the white wine to the pan, stirring constantly. Cook for 2-3 minutes until most of it is absorbed.
06 -
Pour 1 cup of your warm broth into the pan. Stir often as the rice absorbs the liquid. Keep doing this, one cup at a time, letting it soak up before adding more. Continue for 20-25 minutes until the rice is creamy and cooked.
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Once the rice is fully cooked, take the pan off the heat. Add the butter and Parmesan, mixing until melted and creamy.
08 -
Adjust seasoning with salt and pepper. Serve while it’s still hot, and feel free to sprinkle some parsley on top if you’d like.
# Notes:
01 -
This dish is made using gluten-free Arborio rice, making it suitable for gluten-intolerant individuals.
02 -
A mix of mushrooms gives the dish a deep, complex taste.
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Keeping the broth heated ensures smooth cooking without cooling down.
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Using gluten-free white wine keeps the whole dish free of gluten.
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The classic method involves adding liquid a little at a time for a perfect creamy consistency.
06 -
Butter and Parmesan make the dish extra rich and velvety at the end.