Gluten-Free Risotto with Parmesan Cheese Recipe
By: Gillian on May 23, 2012
Risotto is a northern Italian dish which is traditionally served as a first course, but could also be a side dish to meat or seafood. A special kind of rice is used called Italian arborio or short-grained pearl rice (long-grained white or brown rice won’t produce the desired result). The rice is cooked slowly in broth which is added gradually, and needs constant stirring. This technique allows the outside surface of the rice grains to cook and break down gradually which produces creamy, tender rice. The method can be a bit laborious, but the end result is well worth it and it’s gluten-free! Parmesan cheese adds flavor and, I recommend using imported Parmigiano-Reggiano for best results.
5 cups chicken broth (gluten-free)
2 Tbs olive oil
2 Tbs butter
2-3 Tbs diced shallots
1 1/2 cups Italian Arborio rice
1/2 cup Parmesan cheese, finely grated
1 Tbs butter
Grated Parmesan cheese for garnish
In a small saucepan, bring the broth to a gentle simmer and cover. In a medium sized, heavy frying pan, heat the olive oil and 2 tablespoons of butter over medium heat. Cook the shallots until they turn a light golden color. Add the rice and stir for 1-2 minutes. Add 1/2 cup of the broth (keep the rest simmering as before) and stir until the broth has been absorbed by the rice. Continue adding broth with stirring, 1/2 cup at a time as before, until it has all been added (it should be complete in about 35-40 minutes). The rice should be creamy and not too wet. Mix in the Parmesan cheese and 1 tablespoon of butter; adjust to taste with salt, if needed. Serve immediately and sprinkle with grated Parmesan cheese.