Makes 4 servings. Difficulty
1/2 Tablespoon olive oil 2 large shallots, diced 1 large carrot, diced 1 celery stalk, diced 1-1/4 cup Arborio rice pinch of saffron threads 1 fresh tomato, diced 1/2 cup white wine 5 cups gf vegetable stock 1 Tablespoon unsalted butter 1/4 cup freshly grated Parmigiano Reggiano cheese 2 Tablespoons Italian parsley, chopped for garnish
Pour the gf vegetable stock in a saucepan and bring to a boil. Reduce heat and keep at a low simmer.
Place a large shallow saucepan over medium heat and add the oil. Add the shallots, carrot and celery and cook until vegetables have softened, about 3-5 minutes. Add the rice and cook, stirring for 1 minute. Add the saffron and tomatoes and cook for 1 minute. Add the wine and cook until it has been absorbed, about 2 minutes. Add 1/2 cup of the vegetable stock to the rice mixture, stirring constantly until the liquid has been absorbed by the rice. Continue adding the stock, 1/2 cup at a time, and cook until all the liquid has been absorbed after each addition, stirring well throughout. Continue this process for about 18-20 minutes or until the rice is al dente. Add the butter and Parmigiano Reggiano cheese and stir until incorporated. Adjust seasonings to taste with salt and freshly ground black pepper. Cover and let stand for 5 minutes before serving.