×
By Alison Rose Munn
brbrRisotto has been one of my favorite foods since I went gluten free. Before then I never had an interest in trying this delightful Italian rice. Now I can’t get enough of it. I discovered a fun recipe that plays on traditional risotto by taking it one step further, making it into delightful fried cakes. The book is a wonderful but horribly heavy cookbook my sister sent me while I was on tour (no one who lives on the road wants added weight!) called Vegetable Literacy by Deborah Madison. I’ve included a one of my favorite mushroom risotto recipes below or you can use your own!br
INGREDIENTS:
DIRECTIONS:
Makes 4-6 cakes
Note – Most groceries now carry GF bread crumbs but I often make my own with bread ends. Dry in the oven for 10-15 minutes at 300 degrees then stick the dried bread in a food processor and you have bread crumbs!
Clarified Butter – I used to think it wasn’t necessary to use this. But I’ve found it’s a good idea as the clarifying process removes the milk solids that can cause the butter to burn.
This recipe takes time to make this one but it’s worth it!
INGREDIENTS
DIRECTIONS
1. Prep the mushrooms:
2. Cook the risotto:
brbrRisotto has been one of my favorite foods since I went gluten free. Before then I never had an interest in trying this delightful Italian rice. Now I can’t get enough of it. I discovered a fun recipe that plays on traditional risotto by taking it one step further, making it into delightful fried cakes. The book is a wonderful but horribly heavy cookbook my sister sent me while I was on tour (no one who lives on the road wants added weight!) called Vegetable Literacy by Deborah Madison. I’ve included a one of my favorite mushroom risotto recipes below or you can use your own!br
RISOTTO CAKES
INGREDIENTS:
- br2 cups risotto
- br1 cup Gruyère cheese, grated
- br2 tbsp Parmesan cheese, grated
- br1 cup GF bread crumbs
- brClarified butter
- brPepper
DIRECTIONS:
- brbrMix risotto and cheeses
- brForm the mixture into ½ thick cakes.
- brCoat with bread crumbs on both sides.
- brMelt 1 tbsp of butter over medium heat.
- brAdd cakes, cooking on each side until golden, apx. 3-4 minutes.
- brTop with pepper.
Makes 4-6 cakes
Note – Most groceries now carry GF bread crumbs but I often make my own with bread ends. Dry in the oven for 10-15 minutes at 300 degrees then stick the dried bread in a food processor and you have bread crumbs!
Clarified Butter – I used to think it wasn’t necessary to use this. But I’ve found it’s a good idea as the clarifying process removes the milk solids that can cause the butter to burn.
- brbrMelt unsalted butter over very low heat. Once the foam has risen to the surface, remove from heat and skim off the foam.
- brLine a strainer with cheesecloth or gauze to remove the last bit of foam.
- brStore in the refrigerator for 3-6 months!
MUSHROOM RISOTTO
This recipe takes time to make this one but it’s worth it!
INGREDIENTS
- br2 cups chicken broth, low sodium
- br6 cups water (to make vegetarian use all water or substitute vegetable broth)
- br3 tbsp olive oil
- br1 onion, diced
- br2 garlic cloves, minced
- br1 pound fresh portabella, sliced
- br2 tbsp fresh thyme, chopped (dried is okay)
- br2 tbsp fresh Italian parsley, chopped
- br2 tbsp butter
- brTruffle salt
- brPepper
- br1 ounce dried porcini mushrooms
- br2 cups Arborio rice
- br1/2 cup dry white wine
- br1/2 cup grated Parmesan cheese
DIRECTIONS
1. Prep the mushrooms:
- brSoak dried mushrooms in 1 cup warm chicken broth
- brHeat 1 tbsp oil in a large skillet over medium heat.
- brAdd ½ onion, 1 clove garlic, cook until translucent, stir often.
- brAdd fresh mushrooms, herbs, salt & pepper, and butter. Sauté 3-5 minutes.
- brAdd porcini mushrooms, sauté 1 minute. Set aside.
2. Cook the risotto:
- brHeat a saucepan with 1 tbsp oil.
- brSauté ½ onion & garlic clove over low heat.
- brAdd rice, stir until coated, apx. 1 minute.
- brStir in wine until evaporated.
- brAdd 1 cup warm broth, stir often, until liquid is absorbed. Continue with the broth then water until the risotto is finished.
- brAdd mushrooms and Parmesan cheese.