Risotto (Dairy Free/Gluten Free)

Dairy Free Risotto

½ onion red or white minced

1C.-1 ½ C. Arborio rice

½ C. white wine

1 box chicken stock

1 box water (refill stock box)

2-3 Tbsp. Earth Balance “butter”

5-6 cloves garlic

bunch of fresh basil

salt and pepper

truffle salt (optional)

In a 12” frying pan on med low, heat oil.  Sweat onions and then add 1 Tbsp “butter”.  When onions are clear, add arborio rice and heat until brown (yellow). Pour in wine and allow rice to absorb it. In a separate pot, bring chicken stock and water to a boil and then down to a simmer.  Add 1C. at a time of the chicken stock/water mixture to the rice and let soak in.  Repeat this until you are 2/3 way through stock and then check for softness.  You may add more stock if you like a thinner risotto.  Stir to make sure that the rice is not sticking.  In a food processor, mix garlic and basil to make a paste.  When the rice is at your desired texture, stop adding stock and add the garlic/basil paste.  Add remaining “butter”, salt and pepper and truffle salt if desired.

Should take 20-25 minutes.

Can also add shitake mushrooms after onions and cook the same.

Can also add meat and veggies at the end of cooking.