When traditionally made, risotto is delicious gluten-free dish.  Arborio rice is a good source of complex carbohydrates and protein, making risotto a nutritious choice for those who cannot eat wheat or other gluten-containing grains.

But watch out – some risotto recipes can contain wheat, such as barley or orzo, which looks like rice but is actually pasta.  Some store-bought stocks and broths can also have wheat added as a thickener, so be sure to check the label.

INGREDIENTS

• 2-1/2 tablespoons unsalted butter, divided
• ½ pound Portobello, Oyster and Shiitake mushrooms,combined
• ½ tablespoon extra virgin olive oil
• 1 shallot, peeled and minced
• 2 cloves garlic, peeled and chopped
• ½ pound Arborio rice
• ½ teaspoon fresh thyme
• ¼ cup dry white wine
• 1 quart mushroom broth
• 1/8 cup parmesan reggiano cheese, grated
• Salt and pepper to taste

DIRECTIONS
In a large sauté pan, heat 1 tablespoon of the butter over high heat.  Add mushroom and season with salt and pepper; stir occasionally for 1-2 minutes or until the mushrooms have softened.  Remove from heat and set aside.

Bring mushroom broth to simmer in medium saucepan; keep warm. 

In a large stockpot over medium high heat, add olive oil and 1 remaing butter.   When butter is melted, added shallot and garlic; cook 1-2 minutes until softened. 

Add rice and cook for 7 – 10 minutes, stirring continuously until rice turns milky white, opaque and starts to stick to the bottom of the pan.  Add thyme and white wine and stir until liquid is absorbed.  Add warm broth 1 cup at a time; stir until almost all the broth is absorbed.  Continue adding broth by the cupful, stirring until almost all the broth is absorbed before adding more, until rice is halfway cooked (about 10 minutes).

Stir in sautéed mushrooms.  Continue adding broth by the cupful, stirring until almost all broth is absorbed before adding more, until rice is tender but still firm to bite and risotto is creamy (about 10 minutes).  Stir in Parmesan cheese and serve.