Gluten-Free, Dairy-Free Baked Mushroom Risotto
Growing up with an Italian father and American mother, I’ve eaten my fair share of risotto, which happens to be naturally gluten-free and can happily be made dairy-free. But, the one ingredient I lacked in my risotto was patience. While my mom might have the patience of a cooking saint, I was not born with this trait. My stubbornness to find an easier way led me to choose the oven over the stovetop and I’ve never gone back.
Luckily, I figured out how to bake my risotto into the creamy, delicious version reminiscent of the one I used to taste for doneness right off the wooden spoon my mom stirred so lovingly—for hours—while ladling in more and more homemade chicken broth until the arborio rice released its creaminess.
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For ingredient substitutions, please see the detailed chart at GLUTEN-FREE 101.
Let’s get cooking,
Serves: 4 to 6
1/2 ounce dried porcini mushrooms (optional)
1 cup hot water
2 tablespoons olive oil
One 8-ounce container cremini or button mushrooms, stemmed and
1 small onion, coarsely chopped
3/4 cup (6 ounces) arborio rice
2/3 cup dry white wine, chicken or vegetable broth or water
1 cup chicken or vegetable broth or water
1. Soak the dried porcini for at least 15 minutes in the hot water. Squeeze dry and chop, reserving the soaking liquid.
2. Preheat the oven to 300º F. In a large pan, heat the olive oil over medium heat. Add the fresh mushrooms and cook until the liquid has evaporated, about 15 minutes. Stir in the soaked dried mushrooms and onions; cook until softened, about 15 minutes.
3. Place a 9-inch square baking dish in the oven. Stir the rice into the mushroom mixture until coated. Stir in the wine and broth; season with about 1 teaspoon salt. Bring to a low boil, then carefully transfer to the preheated baking dish; bake, uncovered, for 20 minutes. Stir, then bake until cooked through, about 15 minutes more.