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Pecorino and Crimini Mushroom Risotto (gluten free)

Servings 4 -6 people
Prep Time 10 minutes
Cook Time 30 minutes

Ingredients

  • 2 ½ Tablespoons olive oil extra virgin
  • 1 medium onion minced
  • 4 cloves garlic sliced
  • 1 ¼ cups Lundberg Family Farms White Aborio Rice (gluten free)
  • 5 oz. Crimini mushrooms washed, dried, and sliced 1/8” thick
  • 1 ½ tablespoons butter
  • 1 cup white wine
  • 1 tablespoon limoncello or a squeeze of fresh lemon
  • 4 cups chicken broth homemade or store bought, gluten free
  • ¾  cup water
  • ½ - ¾  teaspoon white truffle oil (¾  teaspoon if more flavor desired)
  • ½  teaspoon dried parsley or 1 tablespoons of chopped Italian flat leaf parsley
  • ½ teaspoon dried oregano gluten free
  • 8 - 10 basil leaves chopped
  • 1/3 cup plus 2 tablespoons for serving Pecorino (sheep) cheese freshly grated, (2 tablespoons for serving)

Instructions

  • Heat the olive oil in a 12” or large cast iron skillet over medium high heat. Add the onion in the skillet, stirring to coat with the olive oil and sprinkling with the salt. Cook until translucent, and cooked almost through, then add the garlic slices. Continue to cook another minute. Remove to a plate and set aside.
  • Heat the butter over medium high (or high) heat. Sauté the mushrooms until they are browned, turning in the skillet to brown both sides.
  • Turn the heat down under the skillet and remove the mushrooms to a small bowl and cover.
  • Turn the skillet heat back up to medium low, and add the rice and coat in the remaining butter in the skillet. Add the wine and simmer over medium low heat until it is absorbed. Stir in the limoncello. 
  • Add 1 cup of the broth a time, simmering and stirring continually after each addition until the liquid in mostly absorbed. Continue with remaining broth and water additions.
  • When the cook time is at about 20 minutes, (near the end of the cook time), add the herbs, and drizzle in the white truffle oil. Add the water when the broth has all been added, adding an additional few tablespoons as needed for a very creamy texture. Continue to cook until just barely al dente and very creamy, about 22 - 30 minutes.
  • Remove from the pan from the heat. Stir in the parsley, oregano, pecorino cheese and three quarters of the mushrooms.
  • Spoon the risotto into a serving bowl or into individual serving bowls, top with the reserved mushrooms, a sprinkle of Pecorino cheese and a few basil leaves.
Course: Main Course
Cuisine: Italian
Keyword: mushroom, risotto