Gluten-Free Mushroom Risotto

Okay, so maybe the title is a little misleading since most risotto recipes are naturally gluten-free but this recipe is the best.  

If you hate doing dishes as much as I do, you'll appreciate the fact that this recipe only uses one large saucepan.

The Best Gluten-Free Mushroom Risotto

1 cup Arborio rice

1 medium onion

1 1/2 cups thinly sliced fresh mushrooms

1 or 2 cubes vegetable bouillion (Celifibr is my favourite)

1/2 cup of dry white wine (not an expensive one)

3 1/2 cups water

1 stalk of celery, chopped

4 Tablespoons butter

Olive oil

Splash olive oil in large saucepan and melt 3 tablespoons of butter. 

Add mushrooms, celery and onions. Sauté until onions are translucent. 

Add rice and sauté until coated and shiny. 

Add wine and one cup of water and bouillion cubes. Add some salt. 

Stir occasionally and add remaining water gradually. 

When liquid is nearly absorbed, turn heat off, add remaining butter, cover and leave for 5 or 10 minutes. 


If you find the risotto is missing something, add another bouillion cube, more wine or more butter.

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