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Home Glutenvrije risotto met paddenstoelen en truffelolie

Gluten-free Italian Vegetarian Comfort food Main course Mushrooms

Risotto is naturally gluten-free, which is good news because this dish deserves a regular spot on your weekly menu. With Arborio rice as the base, a mix of fresh and dried mushrooms and a finishing touch of truffle oil, you’ll put something on the table that leaves everyone quiet with pleasure. No complicated techniques, just lots of flavor. This is the kind of recipe you’ll want to make again and again.

x_ckl_recipe_markerGluten-free risotto with mushrooms and truffle oil This gluten-free risotto with mushrooms and a splash of truffle oil is a complete main course that will make everyone at the table happy. Tender, flavorful and ready in less than an hour. How to make gluten-free risotto with mushrooms and truffle oil? Main course Italian 4 servings 15 min 40 min

Soak the dried mushrooms for 15 minutes in 200 ml of warm water. Drain them, reserving the soaking liquid. Roughly chop the rehydrated mushrooms.
Heat the stock in a small saucepan over low heat and keep it warm for the entire cooking process.
Heat a generous splash of olive oil in a wide, heavy pan over medium heat. Sauté the onion and garlic until translucent, about 3 minutes.
Add the fresh mushrooms and cook for 4 to 5 minutes until they turn golden brown. Stir in the rehydrated mushrooms and mix well.
Add the Arborio rice and stir for 1 to 2 minutes until the grains are glossy. Deglaze with the dry white wine and stir until the wine is fully absorbed.
Add the reserved mushroom soaking liquid (watch for any sediment at the bottom — pour carefully). Stir until it's absorbed.
Add the warm stock ladle by ladle. Stir after each addition until the liquid has been fully absorbed before adding the next. Continue stirring and repeating for about 18 minutes until the rice is cooked but still has a slight bite.
Remove the pan from the heat. Stir in the cold cubes of butter and the grated Parmesan. This gives the risotto its creamy texture. Season with salt and pepper.
Divide the risotto among deep plates, drizzle with a little truffle oil and garnish with fresh parsley. Serve immediately.

Gluten-free Italian Vegetarian Comfort food Main course Mushrooms 320 g Arborio rice 250 g mixed fresh mushrooms (e.g., chestnut/cremini and shiitake), sliced 20 g dried porcini 200 ml warm water (for soaking) 1.2 liters gluten-free vegetable or chicken stock 1 onion, finely chopped 2 garlic cloves, finely chopped 150 ml dry white wine 40 g cold butter, in cubes 60 g Parmesan cheese, grated 2 tablespoons olive oil 1 to 2 teaspoons truffle oil A handful of fresh parsley, finely chopped Salt and freshly ground black pepper to taste Wide, heavy pan (with a thick base) Small saucepan Wooden spoon or risotto spoon Grater Knife and cutting board Measuring cup Deep plates Cooking Pots and Sauce Pans cooking-pots-and-sauce-pans Grater grater Measuring cups measuring-cup Deep plates deep-plate Beka Cookware Set Maestro 4-Piece - without non-stick coating - suitable for all heat sources (Cooking pots & Saucepan) Beka Pannenset Ghidini Potato Ricer / Potato Press - Stainless Steel - with 2 Interchangeable Discs Ghidini Pureeknijper BerlingerHaus Digital Kitchen Scale Anthracite - Maximum 6 kg BerlingerHaus Keukenweegschaal Gluten-free cornmeal crackers with hummus and roasted vegetables foodies-glutenvrije-maismeel-crackers-met-hummus-en-geroosterde-groenten Gluten-free polenta lasagna with ricotta and roasted vegetables foodies-glutenvrije-polenta-lasagne-met-ricotta-en-geroosterde-groenten

Recipe

Gluten-free risotto with mushrooms and truffle oil

This gluten-free risotto with mushrooms and a splash of truffle oil is a complete main course that will make everyone at the table happy. Tender, flavorful and ready in less than an hour.

Course	Main course
Kitchen	Italian
Servings	4 servings

Preparation time

Preparation time	15 min
Total	40 min

Equipment

Wide, heavy pan (with a thick base)
Small saucepan
Wooden spoon or risotto spoon
Grater
Knife and cutting board
Measuring cup
Deep plates

Ingredients

320 g Arborio rice
250 g mixed fresh mushrooms (e.g., chestnut/cremini and shiitake), sliced
20 g dried porcini
200 ml warm water (for soaking)
1.2 liters gluten-free vegetable or chicken stock
1 onion, finely chopped
2 garlic cloves, finely chopped
150 ml dry white wine
40 g cold butter, in cubes
60 g Parmesan cheese, grated
2 tablespoons olive oil
1 to 2 teaspoons truffle oil
A handful of fresh parsley, finely chopped
Salt and freshly ground black pepper to taste

How to make gluten-free risotto with mushrooms and truffle oil?

Soak the dried mushrooms for 15 minutes in 200 ml of warm water. Drain them, reserving the soaking liquid. Roughly chop the rehydrated mushrooms.
Heat the stock in a small saucepan over low heat and keep it warm for the entire cooking process.
Heat a generous splash of olive oil in a wide, heavy pan over medium heat. Sauté the onion and garlic until translucent, about 3 minutes.
Add the fresh mushrooms and cook for 4 to 5 minutes until they turn golden brown. Stir in the rehydrated mushrooms and mix well.
Add the Arborio rice and stir for 1 to 2 minutes until the grains are glossy. Deglaze with the dry white wine and stir until the wine is fully absorbed.
Add the reserved mushroom soaking liquid (watch for any sediment at the bottom — pour carefully). Stir until it's absorbed.
Add the warm stock ladle by ladle. Stir after each addition until the liquid has been fully absorbed before adding the next. Continue stirring and repeating for about 18 minutes until the rice is cooked but still has a slight bite.
Remove the pan from the heat. Stir in the cold cubes of butter and the grated Parmesan. This gives the risotto its creamy texture. Season with salt and pepper.
Divide the risotto among deep plates, drizzle with a little truffle oil and garnish with fresh parsley. Serve immediately.

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Truffle oil here is not an unnecessary luxury. Those final drops give the dish its character and make the difference between simply tasty and truly special. Use a good-quality oil and go sparingly, as a little goes a long way. Always taste before serving to check the balance of flavors.

A good risotto calls for a pan with a thick base that distributes heat evenly. This prevents burning and gives you the perfect, creamy texture that makes risotto so good. Choose a roomy pan so you have enough space to stir vigorously. That way you turn this dish into a moment to savor every time.