Friday, January 18, 2008

Mushroom Risotto

Mushroom Risotto (dairy free, gluten free, egg free, nut free):

3-5 cups chicken or vegetable stock (gluten free, dairy free organic), or water
2 Tbs. dairy free margarine and/or olive oil
2 shallots, minced
1 ½ cups fresh cremini mushrooms, chopped
1 cup fresh white button mushrooms, chopped
1 ½ cups Arborio rice
Salt & pepper
½ cup dry white wine (for vegan wine I've been using Girasole Vinyards)

1. Place the margarine/oil in a large saucepan and heat on medium heat. When melted, add the shallots, stirring occasionally, for 2-3 minute. Add the fresh mushrooms and cook, stirring frequently, for another 8-10 minutes. Do not let the mushrooms brown.

2. Add the rice and stir until it is coated with margarine/oil (add a little more margarine or oil if needed). Add a little salt & pepper to taste, then the wine. Stir and let the liquid bubble.

3. Start to add the stock, approximately a ½ cup at a time, stirring after each addition and every minute or so. When the stock is just about evaporated, add more. The mixture should be neither too soupy nor too dry. Keep the heat medium to medium-high, and stir frequently.

It usually takes between 20-25 minutes until complete. The rice should be softened but with a little firmness left. Don't let the rice get overly softened. Add more salt and pepper if necessary.

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1 comment:

FoodAllergyMom said...

I am so happy I found your site! Those gingerbread men look so puffy and light, I can't wait to try them. My daughter is allergic to gluten, eggs, dairy, nuts, garlic, and mustard... so we are pretty much in the same ballpark. I'm going to put you in my favorites and I'll definitly keep checking back for more recipes. :)