Looking to enjoy a warm and satisfying dish for dinner tonight? Creamy risotto in a white wine and chicken broth is sautéed with garlic and onions, tossed with cremini mushrooms, and topped with grated parmesan cheese for a beautiful dish that is bursting with flavor. It would also be a wonderful addition to your holiday table.
Risotto is one of the most common ways to prepare rice in Italy. The rice is usually cooked in a wine broth until it reaches a creamy consistency. Since it is rice, it is naturally gluten-free! In Italy, it is usually served by itself as a primo (a first course), though it can also be served with a main dish, as I did with Osso Buco in my previous recipe.
I love making risotto as it can be tossed with lots of different ingredients for so many unique flavors. Today, I decided to add these meaty cremini mushrooms.
Cremini mushrooms are like large portobello mushrooms, only smaller (that’s why you’ll also see them called “baby bella” or “baby portabello” mushrooms). And they’re good for you! According to this article, they are “low-fat, cholesterol-free and a rich source of essential vitamins and minerals that can enhance your health and help prevent disease. These nutrients include selenium, niacin, copper and pantothenic acid.”
I love the brown hues of the mushrooms that add to the whole rustic look of the dish. And I love how delicious they are. If you’ve never had risotto before, you’re in for a real treat.
It all starts by selecting the perfect rice. Risotto is made from short grained arborio rice. I use organic Lundberg rice because of their strict eco-positive farming methods.
To turn rice into risotto, small amounts of hot broth are stirred into the rice a little at a time. The result is so rich and special. Just look at how creamy it is.
Unlike other types of rice, risotto is cooked uncovered. It takes a little patience and lots of stirring to prepare, but it’s well worth it.
When your risotto is ready, it should be slightly runny. In Italian, they describe it as all’onda which means wavy. I would describe it as sort of creamy and al dente at the same time. It will even thicken a little as it cools. Season with salt and pepper according to your taste. I like to sprinkle freshly grated parmesan cheese on top.
Have you had risotto before? What is your favorite way to prepare it?
Enjoy! Have a happy and healthy holiday week, friends!
- 1 cup Lundberg arborio rice
- 2 tablespoons butter
- 16 oz. baby bella mushrooms, cleaned and quartered
- 1 onion, diced
- 4 cups gluten free chicken stock, homemade or store bought
- 1 tablespoon olive oil
- 1 teaspoon fresh garlic, minced
- ½ cup white wine
- ¼ cup parmesan cheese, grated
- salt, to taste
- pepper, to taste
- Rinse rice in a strainer until the water runs clear. Set aside.
- Simmer chicken stock in a pot so that it will be warm when you add it to your risotto.
- Melt butter in a skillet and add mushrooms, season with salt and sauté over a high heat, about 4 minutes. Transfer to a plate and set aside.
- Next heat oil in the same skillet. Add garlic and onion season with salt and sauté until the onion is translucent.
- Then with a wooden spoon, gently stir the rice in with the onions and garlic and sauté for two minutes until coated. Add wine and stir continuously on medium heat until wine is absorbed.
- Add 1 cup of hot broth stirring until absorbed. Adding hot broth maintains the rice at a simmer. Stir in another cup of broth and stir again until absorbed. Add your third cup of broth along with your cooked mushrooms. Stir again until the broth is absorbed. The rice will start to get creamy. Add the last cup of broth. Stir continuously until completely absorbed, adjusting the heat keeping at an active simmer. Taste for doneness. Season with salt and pepper according to you taste.
- Turn off the flame on your stove and stir in the cheese.
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