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- Gluten-Free Mushroom Risotto with Parmesan
Gluten-Free Mushroom Risotto with Parmesan
Ingredients
Step by step process
Preparation
- 1
Peel the onion and garlic, finely dice the onion, mince the garlic, and clean the mushrooms before slicing them into thicker pieces.
- 2
Finely grate the Parmesan and bring the vegetable broth to just below a simmer in a saucepan so it stays hot throughout the cooking process.
TIP:Always add hot stock to risotto. Cold liquid lowers the temperature in the pan, causing the rice to cook unevenly and making it harder to maintain its typical creamy consistency.
Cooking
- 3
Heat the olive oil in a wide pan, gently saute the onion for 3 minutes, add the garlic, and shortly after that add the sliced mushrooms.
- 4
Cook the mushrooms for about 5 minutes until they release their moisture and start to turn golden. Then add the arborio rice and stir for 1 minute so it is coated in the fat.
- 5
Add the hot broth a ladleful at a time, stirring each time until the liquid is almost absorbed. Continue like this for about 18 minutes, until the rice is tender on the outside with a slight bite in the center.
TIP:Add the stock to the risotto gradually in small amounts. Only add more once the previous amount has been almost fully absorbed. This allows the starch to be released steadily, keeping the risotto creamy rather than overcooked.
- 6
Remove the pan from the heat, stir in the butter and half of the Parmesan, season with salt and pepper, and let the risotto rest for 1 minute covered with a lid.
Serving
- 7
Divide the risotto among plates right away, sprinkle with the remaining Parmesan, garnish with parsley, and serve while still hot, when it is beautifully creamy and velvety.
More tips:
If you use store-bought broth or a stock cube, always check the ingredients, as some products contain wheat starch.
Do not overcrowd the mushrooms in the pan and give them enough space, otherwise they will steam rather than brown and the risotto will have a flatter flavor.
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Topic: Italian Cuisine
