Gluten Sensitivity
This recipe is safe for those who are sensitive to gluten.
"We are indeed much more than what we eat, but what we eat can nevertheless help us to be much more than what we are." -Adelle Davis, Nutritionist
The refrigerator light goes on...
Cooking mushrooms is not a timid enterprise. Because they are mostly water, mushrooms must be cooked until they begin to caramelize to bring out their rich flavor.
Arborio Rice (Risotto)
This is a slightly round, short grained rice with a high starch
content. The grains have a pearly sheen. As arborio rice cooks, its
starch is released into the cooking liquid to make a creamy, rich
sauce. The rice is grown widely in Europe, especially in Italy, but
also in Spain (where Calasparra rice is more commonly used). There are
now many growers in the U.S that produce an excellent quality Arborio
rice.
The term "risotto" actually refers to the Italian rice dish made
with Arborio rice, although the two terms have become nearly
synonymous.
Heat the olive oil over medium-heat in a medium sized stock-pot. Add the minced garlic and cook slowly. Do not allow to brown.
When the garlic is soft and translucent, add the onions and cook until they are also translucent. Add the button mushrooms and cook over medium-high heat until they begin to turn brown. Continue to cook, stirring continuously until the mushrooms are a dark roasted brown.
Add the risotto and cook for about 2 minutes, stirring frequently.
Reduce the heat to medium and add the white wine . Stir well. Cook for one minute and add 2 cups of water, the salt and pepper.
Cook over medium-heat, stirring frequently so that the rice will not stick to the bottom. After about 15 minutes, check to see if the rice is done. Add more water, 1/4 cup at a time as needed.
Slice the wild mushrooms.
When the rice is soft but not mushy, add the basil, wild mushrooms and parmesan cheese. Stir and cook for another 2 - 3 minutes over very low heat.
Serve topped with the julienne tomatoes.
Nutrition Facts
Serving size = about 2 cups
Servings = 3
Amount Per Serving
Calories 373
Calories from Fat 54
% Daily Value
Total Fat 6g
9%
Saturated Fat 3g
14%
Monounsaturated Fat 2g
Trans Fat 0g
Cholesterol 12mg
4%
Sodium 326mg
14%
Total Carbohydrates 63g
21%
Dietary Fiber 4g
15%
Sugars 4g
Protein 12g
Vitamin A 18%
Vitamin C 23%
Calcium 19%
Iron 20%
Vitamin K 19 mcg
Potassium 585 mg
Magnesium 42 mg
Dr. Gourmet Healthy Recipes : Main Course : Mushroom Risotto
