Creamy Mushroom Risotto with Gluten-Free Polenta Crust and Truffle Oil Drizzle

Allergens

Contains no common allergens unless specified.

Ingredients

• Arborio rice (1 cup)
• Chicken broth or vegetable broth (4 cups)
• White wine (1/2 cup)
• Cremini mushrooms (16 oz, sliced)
• Shallots (3, minced)
• Garlic cloves (3, minced)
• Olive oil (2 tbsp)
• Unsalted butter (4 tbsp)
• Parmesan cheese (1/2 cup, grated)
• Salt and pepper (to taste)
• Polenta (1 1/2 cups)
• Gluten
• free polenta crust ingredients
• Truffle oil (for drizzling)

Instructions

1. a. Prepare the gluten free polenta crust according to package instructions, then bake and let cool. b. In a saucepan, warm the broth and keep it simmering. c. In another pan, sauté mushrooms in olive oil until tender and golden brown. Season with salt and pepper. Set aside. d. In a large pan, melt 2 tablespoons of butter and sauté shallots and garlic until fragrant. e. Add Arborio rice to the pan and cook for about 1 minute, stirring constantly. f. Pour in white wine and cook until absorbed. g. Start adding the warm broth, one ladle at a time, stirring continuously and allowing each addition to be absorbed before adding more. This process should take about 20 minutes. h. Fold in sautéed mushrooms. i. Stir in the remaining butter and Parmesan cheese until fully incorporated. Season with salt and pepper to taste.

Chef’s Insight

Balance and contrast of flavors and textures in this dish make it a true fusion delight.

Notes

For a richer flavor, use homemade chicken or vegetable broth instead of store-bought.