Makes 8 servings. Difficulty
3 cups gf chicken broth 3 Tablespoons olive oil, divided 1 garlic clove, minced 2 cups sliced mushrooms 1-1/2 cups onion, coarsely chopped 1-1/4 cup arborio rice 2 Tablespoons Italian parsley, chopped 2 Tablespoons pine nuts, toasted 1/3 cup parmesan cheese, grated Salt and freshly ground black pepper to taste 1/3 cup cornmeal
In a medium saucepan, heat stock over medium-low heat.
In a large deep skillet heat 1 tablespoon olive oil over medium heat. Add garlic and sauté until tender, about 30 seconds. Add mushrooms and onions; sauté for 5 minutes or until vegetables are tender. Add rice and cook, stirring constantly, for 1 minute. Add 1/2 cup of broth, and cook until liquid is nearly absorbed, stirring constantly. Add remaining broth, 1/2 cup at a time, stirring constantly until each portion of broth is absorbed before adding the next. This process should take about 20 minutes. Make sure the last addition is cooked until fairly dry (not soupy like traditional risotto).
Remove risotto from heat and stir in parmesan cheese. When cheese is incorporated into rice, stir in parsley and pine nuts. Adjust seasonings to taste with salt and freshly ground black pepper.
Spread rice mixture on a baking sheet and refrigerate for 20-30 minutes.
Using your hands, form rice into patties (about 1/2 inch thick) and dredge in cornmeal.
In a large skillet heat 1 tablespoon olive oil over medium-high heat. Add 4 patties to skillet at a time and cook for 4 minutes. Carefully turn patties and continue to cook for 4 more minutes. Repeat this process with remaining patties. Serve.