Risotto is creamy, filling, glorious comfort food for any season, any occasion. Indulgent Lobster Risotto for date night, Pumpkin Risotto as a bowl of fall splendor, Asparagus Risotto on a chilly spring evening. The flavor possibilities are as rich as the risotto itself.
Risotto is one of those dishes that does not need major modifications to make it safe for those following a gluten-free diet. The base of the dish, Italian Arborio rice, is naturally gluten-free. The creamy essence of risotto comes from this special type of rice rather than a flour thickening agent.
Arborio rice is a high starch, round short-grain rice. It absorbs liquid and releases starch, creating a natural, thick creaminess. If you cannot find Arborio rice, you can substitute either Carnaroli rice or white sushi rice to prepare a delicious gluten-free risotto.
This Summer Vegetable Risotto is a farmer's market delight, filled with yellow corn, cherry tomatoes, asparagus, goat cheese and chives. It's creamy and tangy, full of color and texture. For even more summery essence in your risotto bowl, grill the corn first, then slice the kernels off the cob to add to the rich, vegetable filled risotto.
*Note: When ordering risotto at a restaurant, check to make sure it is gluten-free just to be safe. You never know what they may add that isn't gluten-free friendly. When purchasing ingredients at the store, always check the label to make sure the product you select is gluten-free.
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