Allergen Free Baby Portabella Mushroom and White Wine Risotto
By • January 24, 2014 • Food
Risotto is one of Italy’s famous staple foods. It is typically served in fancier restaurants here in the US, but it is really easy to make. Although some people may argue that risotto is a “fussy” food, it just needs a little nursing like a child. The trick to making a good risotto is to pay attention to it — in other words, prepare all of the ingredients ahead of time so you are able to focus on the stirring aspect of the cooking. Additionally, you want to serve it hot, so everyone can enjoy the creaminess that makes this dish so heavenly. If the risotto is a side dish, prepare everything else first.
Some people don’t wash the rice before using it, but a quick rinse will help remove any stray material. What I love about this recipe is that it really dresses up a simple meal. I served it as seen above with steak and vegetables. Rather than having a plain steak, veggies and rice meal, I made this one and voila, gourmet meal. You can also eat this as just the main meal accompanied with a large salad or soup for starters. The white wine really adds a nice crisp taste to the creamy taste. Most other recipes use just one half cup, but I use a full cup. Feel free to adjust.
Allergen Free Baby Portabella and White Wine Risotto
© 2014 livingfreewithallergiesandee.com
Prep time: about 10 minutes
Cooking time: about 30 minutes
2 cups Arborio Rice
6 cups chicken stock
4 baby Portabella mushrooms
1 small orange bell pepper
1 small red bell pepper
1 leek, stalk only (reserve leaves for separate dish)
1 small onion
4 cloves of garlic
1 cup white wine, preferably a mild sauvignon blanc or pinot grigio
2 tbsp olive oil (reserve one tbsp. to sauté mushrooms)
Sea salt to taste
Ground pepper to taste
1. Heat chicken stock in sauce pot on medium heat, bring to a rolling boil.
3. In a medium sauce pot, heat 1 tbsp olive oil. Add the onion, leek, and garlic, sauté for one minute, then add bell peppers. Sauté with wooden spoon until the onion is translucent. This mixture is called soffrito, which is the flavor base for the risotto.
4. Add the Arborio rice to the pot. Mix the rice around with the sautéed vegetables until it is completely covered with olive oil. Add more oil if there is not enough, since the rice must be covered completely. Sauté until the rice is pale gold in color. This stage is tostatura, which refers to the toasting of the rice, and is a very important step to making a good risotto. You want to be sure that the rice is nice and toasty, but not burned, before moving on to the next step.
5. Add ½ cup white wine to the rice and stir with wooden spoon. Continue stirring the rice for about a minute, then add ½ cup remaining white wine. Stir until the wine is reduced and absorbed by the rice. Add salt and pepper to taste.
6. Slowly add 1 ladle (about ½ cup) of chicken stock to rice and stir. Continue to add stock in ½ cup increments while stirring until the rice is al dente, chewy and not hard.
8. Add the mushrooms to the risotto, stir until blended.
9. Remove from heat and let the risotto cool for about one minute while still in the pot.
10. Serve the risotto immediately so its creaminess is retained. It will become starchy as it cools.
Pictured: Allergen Free Baby Portabella Mushroom and White Wine Risotto, Roasted Italian Vegetables, and Rosemary Encrusted Sirloin
© 2014 livingfreewithallergiesandee