Mixed Mushroom Risotto
Risotto makes a great alternative to pasta for someone on a gluten-free diet. This creamy dish is a favorite recipe of mine for when I don’t have much in the fridge. I usually have some mushrooms but if I don’t then I will substitute whatever vegetables I have lying around. The trick to risotto is to make it creamy without adding any cream -- you coax the starches out of the rice by stirring frequently and adding the stock slowly. Add the cheese last to increase richness without causing the rice to break down. I use ariboro rice when making risotto because it is a round medium grain rice that contains a high starch level, and it is also readily available at grocery stores.
¼ cup extra virgin olive oil, divided
1 medium yellow onion, diced
3 cloves garlic, minced
1 cup arborio rice
3 cups chicken stock, warmed
¼ cup unsalted butter, divided
1 pound mixed mushrooms, sliced (I used a mix of crimini, shitake and oyster mushrooms)
Kosher salt, to taste
Freshly ground black pepper, to taste
½ cup Parmesan cheese
2 tablespoons chopped flat-leaf parsley
Heat a medium saucepot over medium heat, add 2 tablespoons of the olive oil and heat through. Add the onion and garlic and sauté until the onion is soft and translucent, about 6 minutes. Add the rice and sauté, stirring occasionally for 1 to 2 minutes.
Lower the heat to medium-low and add 1 cup of the chicken stock and stir constantly until the stock is almost completely absorbed. Continue to add the stock ¼ cup at a time, stirring frequently and waiting for each addition to be almost completely absorbed before adding additional stock. The mixture should be at a simmer the whole time. Continue this process until the risotto is al dente, about 20 minutes.
Heat a large sauté pan over medium heat, add 1 tablespoon of olive oil and heat through. Add 2 tablespoons of the butter and allow to melt. Add half of the mushrooms and sauté until golden brown, about 6 minutes. Remove the mushrooms to a bowl and return the pan to the heat. Add the remaining olive oil and butter and continue with the remaining mushrooms.
Stir the Parmesan cheese and half of the parsley into the risotto then add the mushrooms and stir to combine. Top with the remaining parsley for garnish.
Serves 6 as a side.