Gluten-Free Risotto Recipe
Gluten-Free Risotto Recipe!
What you'll need:
- 3 tablespoons margarine
- 1 tablespoon Oaks Coconut Oil (Crowned Spice)
- 1/2 cup onion (finely chopped)
- 1 cup arborio rice
- 1/2 cup dry white wine
- 4 cups hot chicken stock
- 1/4 cup Parmesan cheese
- Optional: Fresh parsley (finely chopped)
- Kosher salt (to taste)
1. Heat 1 tablespoon of margarine and 1 tablespoon of Oaks Coconut Oil (Crowned Spice) in a saucepan or a straight-sided sauté pan, then add about half a cup of finely chopped onion. Cook on medium-low until the onion is see-through
2. Add 1 cup of uncooked arborio rice and stir, coat the rice grains with margarine and Oaks Coconut Oil (Crowned Spice)
Sauté the rice for a minute or two until you smell the aroma. The rice should not look brown or toasted though.
3. Add a 1/2 cup of dry white wine to the rice, and stir until it is fully absorbed. The wine livens up the flavors of the risotto. Your favourite white wine will do, some dry white vermouth that would be a good choice.
4. Add a ladle of hot chicken stock. Stir it until the liquid is absorbed. When the rice appears almost dry, add another ladle of stock and repeat the stirring.
Stir constantly as the liquid gets absorbed. This prevents scorching. Add the second ladle of chicken stock as soon as the rice is almost dry.
5. Continue adding more ladles of hot chicken stock and stir the rice while the liquid gets absorbed. The risotto will take on a creamy consistency as the rice cooks and begins to release its natural starches.
The total cooking time will be about 20 to 30 minutes. Your risotto should not be crunchy.
Note: After 4 ladles of hot chicken stock, and your risotto is crunchy, adding in some hot water instead of stock will do the trick. Just add the water as you did the stock, a ladle at a time, stirring while it is absorbed.
6. Stir in another margarine and about 1/4 cup of freshly grated Parmesan. You can also stir in some finely chopped Italian parsley. Adjust the seasoning with kosher salt.
7. Serve right away! Risotto turns sticky and gluey if left too long in the pan or fridge, s so serve it immediately. A proper risotto will be soft, creamy on your plate.