Please excuse my long absence and use of iPhone photos! We are all settled in in our wonderful new apartment in San Francisco, but my camera cord was misplaced somewhere during the move and so all my images are stuck on my camera for the time being. So frustrating! We have been doing some fabulous city things that I can’t wait to share.
Something that I have been trying out for the month of August is eating gluten-free. After following Olivia’s (from Lovely at Your Side) gluten-free progress, I decided to try it out for a day. A day turned into a week, and then a couple of weeks. I have been about 90%-100% gluten-free every weekday since August 7. I feel fantastic and I’ve lost about 4 pounds.
While there is a lot to say about eating gluten-free (like how it stems from a serious disease called Celiac that affects the intestines), I’ll save that for another post. For now, I want to share the delicious, gluten-free risotto recipe that I made for dinner last night! Check it out after the jump.
Clamshell Mushroom Risotto with Peas and Scallops
- 5 cups chicken or vegetable stock – I use half regular and half low-sodium
- 1 yellow onion, diced
- 1 tablespoon olive oil + 1/2 tablespoon
- 1/2 tablespoon butter + 1/2 tablespoon
- 1/2 cup dry white wine
- 2 cups Clamshell (aka Beech) or other small mushroom, separated and very roughly chopped
- 1 1/2 cups risotto rice – I tried Carnaroli this time and loved it
- 1 cup frozen peas
- 1 cup Parmesan cheese, grated
- Truffle salt for topping
- Optional: 2-3 Scallops per serving, seared
*For a truly gluten-free recipe, make sure to carefully check each ingredient for ones that may contain gluten
- Bring stock to a simmer and keep covered.
- Heat 1 tablespoon olive oil and 1/2 tablespoon butter in a Dutch oven or pot over medium-low heat. Slowly cook onion until softened.
- Meanwhile, heat remaining olive oil and butter in a pan over medium-high heat. Saute mushrooms until their liquid is released and evaporates. I let mine get a little golden brown.
- When onion is soft, add rice and stir until oil is absorbed. Add wine and stir until absorbed. Add mushrooms.
- Add warm stock 1/2 cup at a time, continually stirring until absorbed.
- When broth has all been incorporated (45 minutes or so), stir in Parmesan and peas.
- Top with scallops, if using, and truffle salt and serve right away.