This mushroom risotto is packed with earthy flavor! Creamy, delicious and most importantly gluten free! This recipe will make you forget about your dietary restrictions. Enjoy!
Ingredients:
6 cups vegetable broth
1 package dried porcini mushrooms
2 medium onions
2 tbs butter
1 lb baby bella mushrooms, sliced
1 sprig fresh thyme
3 tbs olive oil
1 cup arborio rice
1 cup white wine
1/2 cup parmesan cheese, grated
1 tbsp white truffle oil (optional)
Instructions:
1. Heat vegetable stock in a medium saucepan until boiling. Add dried porcini mushrooms, remove from heat and cover.
2. Heat another saucepan over medium heat. Slice one onion. Saute sliced onion with butter. When translucent, add bella mushrooms and thyme. Continue to cook until mushrooms are browned, about 15 minutes.
3. Heat 2 tbsp olive oil in a large, heavy bottom pan. Dice second onion. When oil glistens, saute diced onion until translucent. Pour arborio rice into pan with onion. Cook for 2 minutes, stirring so that rice does not stick.
4. Deglaze pan with white wine. Add 1/2 cup of broth/mushroom mixture. Stir until broth is almost dissolved. Repeat with another 1/2 cup broth. Continue adding broth, making sure to get mushrooms in as you go, as this adds lots of flavor. Keep adding in 1/2 cup increments until risotto is creamy and rice is soft, but still slightly firm.
5. Turn off heat and add sautéed mushrooms and parmesan cheese. Season with salt and pepper. For added mushroom flavor, drizzle with white truffle and serve!
