Porcini Mushroom Risotto Gluten-Free Recipe
Deep and earthy, rich and creamy, this versatile vegetarian risotto can be a side or an entrée and, if you leave out the cheese and use vegan butter, it’s vegan! This gluten free mushroom risotto is sure to become a family favorite.
Porcini Mushroom Risotto Gluten-Free Recipe
SERVES 10 AS A SIDE OR 6 AS A MAIN To make ahead, cook the risotto until you add the vinegar; to serve within the next hour, remove it from the heat, cover, let it rest, then resume the recipe when you’re ready; or, to prep further in advance, spread the risotto on a parchment paper–lined rimmed baking pan and refrigerate to stop cooking and cool, then transfer the risotto to a covered container, refrigerate for up to 3 days, bring the risotto to room temperature when you’re nearly ready to serve, then resume the recipe.
Ingredients
- 1 ounce dried porcini mushrooms
- 1 cup boiling water
- 5 cups gluten-free low-sodium vegetable broth, divided
- 1 tablespoon olive oil
- 3 tablespoons (1-1/2 ounces/3/8 stick) unsalted butter, divided
- 1 medium onion chopped (about 1-3/4 cup)
- 3 cloves garlic peeled and smashed with the side of a knife
- 1 large rosemary sprig
- 1 pound fresh cremini or button mushrooms or both sliced
- 1-1/2 cups Arborio rice
- 1/2 cup red wine or Madeira
- Kosher salt and freshly ground pepper
- 1 tablespoon balsamic vinegar
- 1/4 cup grated Parmesan cheese divided (optional)
- 1/4 cup chopped fresh parsley
Instructions
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In a small heatproof bowl, combine the dried porcini mushrooms and boiling water. Let them soak for 20 minutes.
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Meanwhile, warm 3 cups of the vegetable broth in a saucepan over medium-low heat.
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Drain the reconstituted porcini, add the liquid to the warmed vegetable broth, then finely chop the mushrooms.
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In a 4- to 5-quart Dutch oven or heavy pot, combine the oil and 2 tablespoons of the butter over medium heat. When the butter is melted and stops foaming, add the onion, garlic, and rosemary. Cook, stirring occasionally, until the onions are soft and golden, 7 to 8 minutes. Turn heat up to medium-high, add the sliced fresh mushrooms, stir to combine, then cook without stirring until mushrooms start releasing liquid, 4 to 5 minutes. Continue cooking, tossing the mushrooms a few times, until they begin to caramelize and a crust develops on the bottom of the pot, 5 to 6 minutes more. Remove and discard the rosemary.
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Add the chopped, reconstituted mushrooms and the rice to the pot and cook, stirring occasionally, until the grains are well coated and opaque, 2 to 3 minutes. Add the red wine. Stir, scraping the bottom of the pot to deglaze any yummy bits sticking there. Stir in 1 teaspoon salt and pepper to taste.
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Lower heat to medium and use a 4- or 6-ounce ladle to add the warm broth to the risotto, stirring well after each addition. When broth is mostly absorbed, add the next ladle. Keep doing this until you use all the warm broth, about 15 minutes. Stir in the vinegar. Place the remaining 2 cups broth in a wide pot or sauté pan; heat to a simmer over medium-high heat. Reduce heat to medium and add the partially cooked risotto and 1 teaspoon salt. Stir with a wooden spoon until the liquid is absorbed and the rice is tender but still firm to the bite, about 5 minutes. Turn off the heat and immediately add the remaining 1 tablespoon butter, half the Parmesan cheese, and chopped parsley, stirring vigorously to combine with the rice. Season to taste and serve topped with the remaining Parmesan.
Photography Nader Khouri
