Classic Allergen-free Vegetarian Risotto Recipe
6 cups homemade Gluten Free vegetable stock (or use gluten free veg bouillon)
4 tbsp olive oil
1 lg yellow onion finely chopped
2 whole garlic cloves
2 bay leaves
1 1/2 cup arborio rice (short grain japanese sushi rice also works)
1/2 cup white wine
1/2 cup brandy
salt to taste
freshly ground black pepper
2 tsp. your favorite Italian seasonings blend (I used McCormick)
Pan-Fried Mushrooms for serving
2 tbsp fresh basil leaves, julienned for garnish
Heat stock in a pan until almost boiling, then lower heat to simmer.
Heat oil in a heavy dutch oven on medium heat. Add onions or shallots, galic cloves and bay leaves and cook until onions are softened but not browned.
Add rice and stir until grains are translucent and glistening (a minute or two). Pour in wine and then brandy and let simmer until it is absorbed.
Add stock to risotto one cup at a time, stirring and letting each cup be absorbed, repeatedly until you’ve used almost all the stock liquid and the rice is tender (about 20 minutes). *During this process, prepare mushrooms-instructions below.
Add the last bit of stock. Season to taste (and actually taste it- you may want to add more seasonings, especially salt.) Combine thoroughly, remove from heat, cover and let sit for a few more minutes.
*Heat a thin layer of olive oil in cast iron pan- start with a small amount and swirl it around the pan. Add a single layer of your cleaned, sliced mushrooms to the pan and season with salt and pepper. Leave on the pan until golden brown (without moving) and then turn, letting the other side brown. Leave on the side so guests can add mushrooms to the top of the risotto if they desire.
I also served julienned basil and toasted pine nuts, as well as grated romano cheese on the side for those who could have dairy.