Risotto's

Shrimp & Pea Risotto

Nothing quite compares to a delicious and creamy risotto, particularly since risotto happens to be a wonderful, naturally gluten-free dish. For some reason there seems to be a lot of mystique behind risotto. It is actually quite simple to make once you get the hang of it. There are many different variations of this classic dish, but they all start with the same basic recipe and then finish with different garnishes or cheeses. After you have made risotto a few times you will be amazed how easy and fun it is (and not to mention delicious) to make your own unique creations.

Basic Risotto

(serves 4)

• 1-1/2 Tablespoons olive oil
• 2 garlic cloves, minced
• 1/2 cup onion, finely chopped
• 1 cup Arborio rice, uncooked
• 1/4 cup dry white wine
• 4-5 cups gf stock (chicken, beef, fish or vegetable)
• 1/2 cup Parmesan cheese, freshly grated (optional)
• 1 Tablespoon unsalted butter
• Salt and freshly ground black pepper to taste

Step 1

I have found that it works best to use a pan with a fairly large bottom surface area and somewhat deep sides (maybe 3-4 inches deep). The larger surface area helps when you are cooking the risotto and seems to speed up the process slightly. Heat the olive oil in the pan over medium heat. Add the garlic and onions and sauté until tender, about 3-4 minutes. In a separate small saucepan, heat the broth over medium-low heat.

Step 2

Add the rice to the pan and stir until the rice turns somewhat translucent. Add the wine and stir until the alcohol vapors cook off. This will give the rice a wonderful flavor when it is done.

Step 3

Add 1 cup of stock to the rice mixture and stir constantly until the liquid is completely absorbed by the rice. Keep adding stock, a cup at a time, in the same method as the first, until all the liquid is absorbed by the rice. By the time you finish with the final cup of stock the rice should be al denté (tender, but with a slight bite to it). The consistency of your risotto at this point should be a lovely creamy mixture. To finish the risotto, add the parmesan cheese and stir until completely incorporated. Just before serving, stir in the butter. Season to taste with salt and freshly ground black pepper.

Risotto with Tomatoes & Herbs

The parmesan cheese is optional. You may want to try different cheeses to give your risotto different flavors or characteristics or you may even want to omit it all together. Step three is where you may want to introduce herbs, mushrooms, roasted garlic or other variations. At this point the risotto is still taking on the wonderful flavor of the stock so it is a great point to add any variations. And finally, don’t forget to add the butter at the very end. This adds a great dimension to the risotto, giving it just the perfect creaminess and richness it deserves!

This month we’ve created 3 delicious risotto’s in addition to the basic risotto listed above; Crab & Shrimp Risotto, Shrimp & Pea Risotto and Risotto with Tomatoes & Herbs. Try them out or create your own unique risotto for a very satisfying meal.

– Glutenfreeda