Gluten-free recipes

Gluten-free risotto alla milanese

A creamy saffron-infused Arborio rice risotto finished with Parmesan.

Ingredients

• 1 1/2 cups Arborio rice
• 1 pinch saffron threads
• 5 cups gluten-free chicken broth
• 1/2 cup dry white wine
• 1 shallot, minced
• 3 tbsp butter
• 3/4 cup grated Parmesan
• 1/2 tsp salt

Steps

1. Warm the broth in a saucepan and steep the saffron in it.
2. Melt 2 tbsp butter in a wide pan and saute shallot 3 minutes.
3. Add Arborio rice and toast 2 minutes until edges turn translucent.
4. Pour in white wine and stir until absorbed.
5. Add warm saffron broth one ladle at a time, stirring constantly, until rice is creamy and al dente, about 20 minutes.
6. Stir in remaining butter, Parmesan, and salt, then serve.

Keeping it gluten-free

Made with gluten-free ingredients as written. Always confirm packaged items (broth, sauces, tamari) are labeled gluten-free.

Check the labels on packaged ingredients like broth, sauces and spices. Guidance, not medical advice.