Wild Mushroom Risotto Gluten Free Recipe

Comfort food that is good for you: Wild Mushroom Risotto Recipe, Gluten-Free
There’s nothing like savory comfort food to warm the soul on a cold winter day. This is why we call it comfort food, right?
It’s fundamental. There really is no reason you shouldn’t use food to make you feel better. But before you cozy up for a long winter night with the Chef Boyardee and a box of shells and cheese, make sure your trusted favorites aren’t actually making you feel worse. The next time you’re craving a hearty meal, try one of our healthy options!
 
 
Wild Mushroom Risotto – FeedMePhoebe
Prep Time: 10 minutes
Total Time: 40 minutes
Serving Size: 4
Wild Mushroom Risotto
Ingredients
2 tablespoons olive oil
1 1/4 pound mixed mushrooms (cremini, Portobello, shitake), cleaned, trimmed, and chopped
1 teaspoon freshly chopped rosemary
1 sweet onion, diced
2 garlic cloves, minced
1 cup Arborio rice
½ cup white wine
1 quart vegetable or chicken stock
1 tablespoon butter (optional)
Parmesan cheese, for garnish
Finely chopped chives, for garnish
Instructions
In a large Dutch oven or saucepan, heat 1 tablespoon olive oil. Saute the mushrooms over medium-high heat until nicely browned and their liquid has been released, about 5 minutes. Add the rosemary and cook one minute more. Remove to a bowl.
Add the remaining olive oil to the pan and saute the onion until soft, about 5 minutes. Add the garlic and cook until fragrant, one minute more. Stir in the rice and toast until the edges are opaque and the center pearly white, about 2 minutes. Add the wine and 1 teaspoon salt to the pan, scraping up any brown bits, and cook until reduced by half.
Meanwhile, heat the stock in the microwave or on the stove until warm, but not scalding.
Add 1 cup of the stock to the pan. Bring to a simmer, then turn the heat down to medium low and gently cook until nearly absorbed. Repeat this process, adding stock by ½ cup, until the rice is tender, about 25 minutes. Stir in the reserved mushrooms and butter (if using). Taste for seasoning. Garnish with freshly grated Parmesan and chives.
– See more at: http://feedmephoebe.com/2013/11/wild-mushroom-risotto-recipe/#sthash.fVtWcYlO.dpuf
Image credit: FeedMePhoebe – We love this creative New York chef! Check her out.
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