Basic Gluten Free Risotto

Ingredients:

• 3 1/2 cups gluten free chicken broth (or beef or vegetable broth) (Brands: HerbOx, Better Than Bouillon, or see Gluten Free Products Listetc.)
• 1/4 cup white wine (I used sauvignon blanc.) (or more broth)
• 1 1/2 Tablespoons extra virgin olive oil
• 1/4 cup chopped yellow onion
• 1/2-inch fresh ginger*, peeled and grated (optional)
• 1 cup arborio (risotto) rice (short grain Italian rice)
• 1-2 Tablespoons parmesan and/or romano cheese, grated (optional) (If not using fresh, be sure to use a gluten-free brand such as Kraft.)

Instructions:

1. Boil broth and wine in a medium size pan; leave on stove set to low.
2. Saute the onion, if using, ginger, in a preheated, pre-oiled skillet. (Adding the ginger at this point will make it more mellow. Alternatively, you can add it last for a stronger flavor with more heat.)
3. Once the onion is tender, add the rice and cook for about 3 minutes on low.
4. Increase heat to medium.
5. Add the broth, about 1/2 cup, or less, at a time; allow the rice to absorb each helping of broth before adding more. Stir each time broth is added. Then distribute the rice evenly in skillet. This takes about 40-45 minutes.
6. Remove from heat; allow to sit for 2 minutes; if using, sprinkle with grated cheese and toss.

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