Tag: celiac

Gluten Free Millet Bread

I have my favorite toasting breads for breakfast.  They are dense, hearty seeded loaves that hold up well in the toaster like Mighty Tasty Toasting Bread and Millet and Buckwheat Toasting Bread.  But as much as I love their texture, sometimes I’m craving a soft, enriched bread to make sandwiches, or French Toast.  This Gluten Free Millet Bread fits the bill.  It has a soft, cake-like crumb with just a hint of sweetness.

I used Bobs Red Mill products in this recipe.  They are widely available online and in stores.  The loaf pan is from USA Pan, made in the USA!

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Millet flour is what gives this bread that light yellow color.

Ingredients:

Preparation:

Whisk together the dry ingredients, millet flour through salt and add them to the bowl of your stand mixer.  In a separate bowl, microwave 1 cup of milk for 30 seconds.  Whisk in the yeast and honey and let it stand for 10 minutes until bubbly.

Whisk the eggs, canola oil and cider vinegar into the yeast mixture.

With the mixer on low speed, gradually pour in the wet ingredients.  Once incorporated, increase speed and beat 3 minutes with the paddle attachment.  The dough will be heavy and clinging to the paddle.

I baked this loaf in a 9″ x 4″ x 4″ pullman pan, the higher sides support the loaf as it rises.  I always line my loaf pans with parchment paper, to easily remove the finished loaf.

Scrape the dough into the pan and use a wet spatula to smooth it out evenly.  Sprinkle with sesame seeds (optional) and cover loosely with plastic wrap.  Let it rise for 1 hour.  I set my pan on top of some padding, so that it wasn’t resting directly on the cold counter surface.

Preheat the oven to 350º.  Just before placing in the oven, mist the top of the loaf with water and quickly mist the sides of the oven.  Bake for 45-50 minutes.  The internal temperature should be between 195-200º.

Look at that beautiful loaf!  I was worried that the dough hadn’t risen much but look at the oven spring!  The high sided pullman pan definitely helped with that!

Cool completely on a rack before slicing.

This is exactly what I was hoping for.  It looks like French Toast is back in the breakfast rotation!

Notes ♪♫ Need more inspiration?  Check out this French Toast Casserole with Blueberries and Cream Cheese, or this delectable Tiramisu French Toast!  Both were made with this Gluten Free Millet Bread!

 

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Gluten Free Millet Bread

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  • Author: © My Gluten Free Cucina
  • Category: Gluten Free Bread
  • Diet: Gluten-Free
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Description

This Gluten Free Millet Bread fits the bill.  It has a soft, cake-like crumb with just a hint of sweetness.

Ingredients

Units Scale

Instructions

Whisk together the dry ingredients, millet flour through salt and add them to the bowl of your stand mixer.  In a separate bowl, microwave 1 cup of milk for 30 seconds.  Whisk in the yeast and honey and let it stand for 10 minutes until bubbly.

Whisk the eggs, canola oil and cider vinegar into the yeast mixture.

With the mixer on low speed, gradually pour in the wet ingredients.  Once incorporated, increase speed and beat 3 minutes with the paddle attachment.  The dough will be heavy and clinging to the paddle.

Bake in a 9″ x 4″ x 4″ pullman pan, the higher sides support the loaf as it rises.  I always line my loaf pans with parchment paper, to easily remove the finished loaf.

Scrape the dough into the pan and use a wet spatula to smooth it out evenly.  Sprinkle with sesame seeds (optional) and cover loosely with plastic wrap.  Let it rise for 1 hour.  I set my pan on top of some padding, so that it wasn’t resting directly on the cold counter surface.

Preheat the oven to 350º.  Just before placing in the oven, mist the top of the loaf with water and quickly mist the sides of the oven.  Bake for 45-50 minutes.  The internal temperature should be between 195-200º.

Cool completely on a rack before slicing.

Notes

Need more inspiration?  Check out this French Toast Casserole with Blueberries and Cream Cheese, or this delectable Tiramisu French Toast!  Both were made with this Gluten Free Millet Bread!

 

© My Gluten Free Cucina * All Rights Reserved

Unauthorized use and/or duplication of this material without express and written permission from this blog’s author and/or owner is strictly prohibited.

Gluten Free Baking – Using a Grain Mill

5 Reasons Why You Should Own a Grain Mill

A grain mill can be one of the most healthful and economical investments you can make for your home kitchen.  For me, this was never more true than when I had to learn about gluten free baking.  The right tools can make all the difference to those of us who must adhere to a strict gluten free diet.

I have always been a home bread baker (long before Celiac) and have owned a KitchenAid stand mixer for decades.  If you already have the mixer, just imagine what you can do with the grain mill attachment!

This is not a novelty item, it is a workhorse in my kitchen and has helped me immensely in my commitment to make tasty, gluten free bread from scratch.  Watch!

Consider adding it to your collection.  It will last a lifetime and change the way you bake forever.  Check out the 5 reasons why you should own and use a grain mill.

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  1. Eat Healthy

Improve your diet by consuming more whole grains.  When you mill the entire grain into flour, you get all of the nutrients from the germ and the bran.  We all know that so many gluten free breads and snacks are made with refined flour and contain almost no fiber.  Milling your own flour and baking from scratch is healthier by far and gives your body those much-needed nutrients and fiber grams!

  1. Stay Fresh

Once a whole grain is milled into flour you will need to pay careful attention to its expiration date.  This is because oils present in the bran and the germ can become rancid over time, giving your flour an off taste and smell.  (Refined grains have the bran and germ removed, giving them a longer shelf life.)  Stored in its grain state, your pantry inventory will remain fresh for much longer.  Milling your grain just before baking ensures that it will always be fresh and delicious.

  1. Save Money

Gluten free flour is expensive!  Oh my, did I have sticker shock the first time I went shopping.  Purchasing the grain in its whole form can be less expensive, and it will last longer than milled flour.  Mill only the amount needed for a recipe (measure by weight).  Not only will you have the freshest tasting baked goods every time, but you will save money by not throwing away unused flour that has degraded over time.

  1. Be Versatile

Buy a single grain that you can use in both whole and flour form.  Buy a big bag of brown rice and use it for cooking, as well as milling into brown rice flour for baking.  Some of my other favorites are sorghum, millet and buckwheat.  All are sold in their less expensive whole form and can be processed into flour or enjoyed as a side dish.

  1. Have Fun

Baking is fun!  Experiment with different grain combinations without investing in an array of flours that you may only use one time.  You may never make that quinoa bread again, but you will probably use up the quinoa grain as a tasty side dish.  I am a big believer in this D-I-Y, from scratch approach and I always have my pantry stocked with my favorites.

If you enjoy my bread recipes, I hope you will consider adding this wonderful tool to your kitchen!

Baby Back Ribs

I have been making Country Style Pork Ribs for years, and they are a family favorite.  For some reason though, I thought that really good Baby Back Ribs would require expensive BBQ equipment and complicated cooking techniques.  So even though I have always loved Baby Back Ribs, I’d never made them at home.

As it turns out, I couldn’t have been more wrong!  In fact, I would say this was one of the easiest meals that I have made.  Since the preparation was mostly hands off, I had plenty of time to whip up a batch of my Homemade Gluten Free BBQ Sauce.  Of course that is optional, but when I make it, I always get rave reviews.

The verdict on the ribs, amazing!  I now make these year-round.

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Ingredients:

Preparation:

Preheat the oven to 275º.  That may sound low, but the secret to tender ribs is to cook them slowly on very low heat.

Remove the packaging and pat the ribs dry.  Turn the ribs meat side down and use a sharp paring knife to loosen the white membrane.  Once you have it started, use a paper towel to grasp the membrane and pull it off.  While not absolutely necessary, removing the tough membrane will result in the most tender ribs.  If you would rather not do this, be sure to pierce the membrane all over with a knife.

Season the rack with salt, pepper and creole seasoning.

Wrap the ribs in foil and place on a large baking sheet (to catch any drips).  Bake at 275º for at least 3 hours and up to 4 hours.

When the ribs are done, use tongs to carefully open the foil.

Brush with your favorite BBQ sauce and serve.  For other serving suggestions see my homemade Potato Chips and Gluten Free Corn Bread!

Notes ♪♫ Always watch for hidden gluten in sauces and seasonings.  The BBQ sauce is my own from scratch recipe which I make for special occasions.  If using store bought, I recommend Stubbs’s brand which is gluten free.

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Chicken Thighs with Andouille Sausage

Sometimes the addition of one or two ingredients can take a simple dish from ordinary to WOW!  In this recipe, the most basic of chicken dinners gets a spicy kick from Andouille sausage.  Made with smoked pork and cajun spices, just one link of Andouille sausage is enough to flavor the cooking oil that we use to brown the chicken and veggies.

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Ingredients:

Preparation:

Remove skin from chicken thighs (optional).  Place the thighs in a plastic bag with 1/4 cup cornstarch and shake to coat.  Heat an oven proof skillet over medium and add about 3 tbsp. olive oil.  Add the sausage and cook 1 minute to flavor the oil, then begin browning the chicken on all sides and sprinkle with creole seasoning.  Don’t crowd the pan.  If necessary, brown the chicken and sausage in 2 batches as I did.

Preheat the oven to 375º and mist a 9″ x 13″ baking dish with cooking spray.  Transfer the browned chicken and sausage to the baking dish and place in the oven.  Reserve the fat in the skillet.

Add the carrots, onion and potato to the skillet with the reserved fat.  Stir and toss to coat then sprinkle with creole seasoning.  Place the skillet in the oven.

Bake the chicken and veggies for 1 hour at 375º.  About halfway through, remove any excess liquid from the chicken and reserve it for another dish (it makes a wonderful soup stock).  To serve, arrange the chicken and veggies on a platter and garnish with fresh chives.

What a meal!  The chicken was moist and delicious with an unexpected pop of flavor from the Andouille!

Notes ♪♫ Look for sausage made with all natural ingredients, no preservatives, and no nitrites.  Today many brands of sausage are labeled gluten free.  If not, be your own advocate.  Check the ingredients and if you’re not sure, go to the manufacturer’s website and don’t hesitate to call or email them for more information.

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Roasted Delicata Squash

Delicata Squash is one of my favorite fall vegetables.  It is aptly named – sweet tasting, easy to slice and you can eat the skin!  My favorite preparation is a simple toss with olive oil, salt and pepper and oven roasted.

Until recently Delicata Squash has only been available for a short time in early autumn, but now that it’s becoming more popular, you can find it at the market from fall to spring.  You definitely won’t want to miss out on this treat, so if you see one be sure to snap it up!

It was a little extra work to make the pretty medallions.  After cutting the squash into rounds I ran a paring knife around the center of each slice to remove the seeds.  So worth it for the beautiful presentation.  If pressed for time and you want to get it done quickly, just cut the squash in half lengthwise and scrape the seeds out with a spoon.  Then slice it into half-moons.

Ingredients:

  • 1 Delicata squash
  • olive oil
  • salt and pepper
  • cooking spray

Preparation:

Line a baking sheet with foil and mist with cooking spray.  Slice the squash into 1/2″ thick medallions and remove the seeds and pulp from the center.  Lay the slices on the baking sheet and drizzle with olive oil.  Turn to coat both sides and season with salt and pepper.

Roast for 30 minutes at 400º.  It’s as simple as that!

Such a pretty addition to your dinner plate, the slices remind me of sunflowers!  It was a nice change from our usual veggie sides and I’m sure your family will love it as much as mine did!

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Roasted Delicata Squash

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: © My Gluten Free Cucina
  • Yield: 2 Servings 1x
  • Category: Side Dish
  • Method: Baking
  • Diet: Gluten-Free
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Description

Delicata Squash is one of my favorite fall vegetables.  It is aptly named – sweet tasting, easy to slice and you can eat the skin!

Ingredients

Scale
  • 1 Delicata squash
  • olive oil
  • salt and pepper
  • cooking spray

Instructions

Line a baking sheet with foil and mist with cooking spray.  Slice the squash into 1/2″ thick medallions and remove the seeds and pulp from the center.  Lay the slices on the baking sheet and drizzle with olive oil.  Turn to coat both sides and season with salt and pepper.

Roast for 30 minutes at 400º.

Notes

It was a little extra work to make the pretty medallions.  After cutting the squash into rounds I ran a paring knife around the center of each slice to remove the seeds.  So worth it for the beautiful presentation.  If pressed for time and you want to get it done quickly, just cut the squash in half lengthwise and scrape the seeds out with a spoon.  Then slice it into half-moons.

© My Gluten Free Cucina * All Rights Reserved

Unauthorized use and/or duplication of this material without express and written permission from this blog’s author and/or owner is strictly prohibited.

 

 

Gluten Free Spring Onion Soup

Spring Onions have arrived at the market, and with them the promise of warm weather and sun filled days ahead.  Once a year, I will indulge and purchase a few to make my last soup of the season, before we head into summer.

Spring Onions are sold in bundles like this one with the greens attached.  You can see that the young bulbs have not yet developed their dry, papery skins.  When you get home, you might be inclined to chop off the greens and discard them.  Don’t!  They are incredibly aromatic and will add a nice, savory kick to your soup stock.

This recipe is vegetarian, but you could add meat if you like.  Beans would also be a great addition!

Ingredients:

  • 3 spring onions sliced and quartered, greens reserved
  • 4 carrots, sliced into half moons
  • 4 celery stalks, sliced
  • 3 garlic cloves, minced
  • 14 oz. can diced tomatoes
  • salt and pepper to taste
  • 1 tsp. thyme
  • 1/2 tsp. sage
  • 1/2 tsp. turmeric
  • 8 oz. gluten free pasta

Preparation:

Remove the greens from the onions, wash them and place in a stock pot. Add water to cover.  You can also throw in the tops of your celery stalks if you like, they too are aromatic and will add more flavor to the base of the soup.

After a 45 minute simmer, the greens have given up all of their goodness and can be removed and discarded.

Next slice and quarter the onion bulbs and add them to the pot along with the carrots, celery and garlic.  You should have about 6 cups total veggies.

Season with salt and pepper to taste and add the sage, thyme and turmeric.  Stir in the canned tomatoes with their juices.  Simmer 1 hour.

When the soup is ready, add the uncooked gluten free pasta directly into the pot.  It will absorb liquid as it cooks and thicken the broth nicely.  Simmer 5 more minutes or until the pasta is cooked through.  A garnish of chives and it’s ready to serve.

Simple ingredients, with a vibrant burst of spring flavor.

Notes ♪♫ I used Veneziane gluten free Ditalini in this recipe.  Finding gluten free soup pasta is always a challenge, but luckily this brand is available to me locally.  If you can’t find it, don’t hesitate to improvise with larger gluten free pasta shapes like elbows or shells.  You can even use broken lasagna noodles in a pinch!

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Glazed Spiral Ham

A spiral ham can be the centerpiece of your holiday meal.  An easy main course means you will have more time to devote to your tasty appetizers and side dishes!  Taking a few extra minutes to prepare a simple homemade glaze for the ham will make it extra special.  Impress your guests, when you tell them you didn’t use “that foil packet” to make a glaze.

How much ham should you buy?  The usual estimate is 3/4 pound per person for a bone-in ham.  For small gatherings, you will likely find that even the smallest ham is much more than what you need.  Don’t worry, you can send your guests home with leftovers, and you will enjoy ham sandwiches all week!  And don’t forget to make a stock with the ham bone for Lentil Soup or Split Pea Soup.

When shopping for a spiral ham, I go out of my way to look for the gluten free label.  This year I went to more than one store (if they seem puzzled when you ask if the ham is gluten free go to another store!)

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Ingredients:

  • 1 fully cooked spiral ham
  • 1/2 cup orange juice
  • 1/2 cup honey
  • 1/2 cup brown sugar
  • 1/4 cup whole cloves

Preparation:

Set the ham cut side down in a roasting pan (use a rack if you have one).

Cover the ham tightly with foil and add 1 cup of water to the bottom of the pan.  Roast 15 minutes per pound at 325º.

Whisk together the orange juice, honey, brown sugar and cloves in a small saucepan.  Keep warm while the ham is baking.  During the last 45 minutes, remove the foil and brush the ham generously with the glaze every 15 minutes.

After the holiday, leftover ham is great in sandwiches, omelets and pasta salads.  Save the bone and small scraps of meat to make a delicious Split Pea Soup!

Notes ♪♫ When choosing a ham, look for the gluten free label.  While pork is a gluten free food, be sure to read labels to check the spices and glazes used in processing.  Ditto for the “foil packet”, if you aren’t sure what’s in it, toss it and make your own glaze.

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Cauliflower Pizza with BBQ Chicken

Years ago, before I even knew that I had Celiac disease I got into making pizza with a cauliflower crust.  We were trying to lose weight at the time, and I was experimenting with low carb recipes.

Today cauliflower pizza is back in our dinner rotation as a delicious gluten free, grain free option!

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Grated cauliflower has become so popular, you can find it in both the fresh and frozen food section of your market.  I still hand grate mine as it really doesn’t take that long, and you get the very best flavor and freshness.  If you have a food processor, that is another fast and easy option.

The cauliflower at the market this year have been huge.  This one is going to provide several meals for us.  I will roast florets for an easy side dish and grate the rest for pizzas and cauliflower cakes.

You will see in the preparation that I used a pizza stone for this recipe, but you can also use a regular pizza pan or a sheet pan.  Whichever you choose, you will need parchment paper for easy transfer of the pizza from pan, to oven to cutting board.

Ingredients:

  • 4 cups grated cauliflower
  • 2 tbsp. Olive oil
  • Salt and pepper to taste
  • 1/2 tsp. Italian seasoning
  • 1 cup grated Gruyere cheese
  • 1 egg
  • 1 lb. Chicken tenders
  • ½ sweet onion
  • 2 strips bacon
  • Olive oil
  • Gluten free BBQ Sauce, home made or purchased
  • ¾ cup grated parmesan

Preparation:

Grate the cauliflower using a food processor or hand grater.  Add it to a large non-stick skillet with 2 tbsp. olive oil, salt and pepper.  Cook for 3 minutes, stirring frequently.  Transfer to a bowl to cool.

Beat the egg, Gruyere cheese and Italian seasoning.  Stir in the cooled cauliflower, mixing thoroughly.

Preheat the oven to 400° and line a pizza stone with parchment paper, cut to size.  Spoon the cauliflower mixture onto the parchment and spread it into an even ½” circle.  Use a spatula to smooth it out and neaten the edges.

Bake for 20 minutes at 400°, then broil for 3 minutes on high.  Here’s what it will look like.

Wipe the skillet clean and begin cooking the bacon.  Drain on paper towels and dice.  Cook the onions in the bacon fat, then push to the side and add the chicken with a little olive oil.  When the chicken has cooked through, drizzle lightly with BBQ sauce.

Brush the crust with olive oil, then lightly spread with BBQ sauce, about 4 tbsp.

Spread the chicken mixture over the crust in an even layer.

Top with grated Parmesan cheese.

Broil 3 minutes on high, you should have a little nice browning around the edges but watch that it doesn’t burn.

Slide the pizza, parchment and all onto a cutting board.  Slice with a pizza cutter and use a narrow spatula to lift it off the parchment.

Notes: ♪♫ To keep the pizza from being too soggy, bake the crust by itself and add the toppings during the last few minutes of cooking.  Be sure that all toppings are completely cooked and drained ahead of time.

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Sausage and Egg Mini Quiche

Let’s get the day started with an easy recipe that you can prep ahead and bake in the morning!  It’s a great savory dish for a casual breakfast or Sunday Brunch.  The recipe will yield one dozen mini quiches, perfect for a 12 cup muffin pan.  Completely gluten free with no oddball ingredients to purchase, everyone will love this family favorite!

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Ingredients:

  • ½ lb. gluten free Italian sausage, casings removed
  • ½ small onion, chopped fine
  • 1 tsp. olive oil
  • 1 package (8 oz.) white mushrooms, sliced
  • 1 package (5 oz.) baby spinach
  • 10 large eggs
  • ¼ cup milk
  • 2-3 oz. shredded cheddar cheese
  • gluten free breakfast sausage seasoning
  • Cooking spray

 Preparation:

Brown the sausage in a large nonstick skillet, breaking up the meat with a spatula.  Remove from the pan, reserving the fat.

Set the meat aside to cool, then pulse it a few times in a food processor or mini chopper, just enough to finish breaking up the meat.

Add a little olive oil to the reserved fat and begin cooking the onion.  When the onions are translucent, add the mushrooms and cook until they release their liquid.  Sprinkle with seasoning.

Remove the mushrooms and onions from the pan, drain in a colander and set aside.  Wipe the pan clean.  Add 2-3 big handfuls of spinach with 1/4 cup water.  It will cook down!  Cover and steam for 1 minute, just until the spinach is wilted.  Drain the spinach well and pat it dry with paper towels.

Note! You can prepare up to this point and refrigerate the night before.

When the mushrooms and spinach have cooled to room temperature, preheat the oven to 375º and coat a muffin tin with cooking spray.  Whisk the eggs in a large bowl and stir in the sausage, mushrooms, onions, spinach, seasoned salt and half of the cheese.

Spoon the mixture into 12 muffin cups and sprinkle tops with the remaining cheese.  Bake 25-30 minutes until set.

The quiche will puff up during baking and may deflate a bit when removed from the pan.

Carefully scoop out the quiches with a spoon and transfer to a serving dish.  They should slide right out.  Serve hot or at room temperature.

This is a very easy recipe that you can double or triple to feed a crowd for brunch.  I used Italian sausage, but you can substitute any sausage you prefer, or bacon or prosciutto!  Be sure to pin this easy and delicious recipe for your next Sunday brunch!

Notes ♪♫ There are many gluten free sausage seasonings on the market, but you may find them high in sodium.  If you are interested in making your own seasoning blend, check out my Homemade Breakfast Sausage Patties post.  It includes a recipe for a blend of individual spices that you mix together, and you can adjust the salt content to your liking.

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Basic Risotto Recipe

Rice is a staple of the gluten free diet, and Risotto is always a favorite for family dinners and special occasions.  Some might shy away from making Risotto because it requires constant attention.  True, you cannot just put the lid on and walk away, but it’s worth the effort for this very special treat.  This basic preparation is one that you must have in your recipe box!  Once you have mastered a basic risotto you can use it as an elegant side or as a base for another dish.  Check out some of my favorite Risotto recipes here.

2-3 servings

Ingredients:

  • ½ cup Arborio or Carnaroli rice
  • 2 tbsp. Butter, divided
  • ¼ cup white wine
  • 1 shallot, chopped
  • Salt, to taste
  • Pinch of saffron (optional)
  • 32 oz. Carton gluten free chicken broth at room temperature (start with a full carton but you won’t need all of it)
  • Fresh chives, or chive seasoning for garnish

Preparation:

When making risotto, be sure that your chicken broth is warm or at least at room temperature.  You want it to come to temperature quickly when adding it to the rice.

To get started, melt 1 tbsp. butter in a heavy skillet or sauce pot on medium low heat.  Add the shallot and stir to coat with butter.

Continue cooking for 1-2 minutes.

Add the rice to the pan and stir to coat with butter for 1 minute.  Add the white wine and stir constantly until most of the wine has evaporated.

Next add 1 ladle (about ½ cup) of chicken broth.

Stir frequently, and when the rice has absorbed most of the broth add another ladle.

Continue adding the broth, 1 ladle at a time stirring constantly until absorbed and the rice is finished, about 30 minutes.  Don’t walk away!

When it’s almost finished, season with salt, pepper and chives.

Finish with a pat of butter.

This basic recipe is a great jumping off place for some amazing risotto dishes.  You can stir in grated cheese, sauteed mushrooms, even butternut squash puree!  Check out some of my favorite risotto recipes here!

Notes ♪♫ Carnaroli Rice is widely regarded as the best for making risotto and it is worth seeking out if you can’t find it at the grocery store.  It is a high-quality short grain rice with a wonderful texture that is perfect for making risotto that is creamy but firm.  If you cannot find Carnaroli rice, then substitute Arborio.

 

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Basic Risotto Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: © My Gluten Free Cucina
  • Category: Side Dish
  • Cuisine: Italian
  • Diet: Gluten-Free
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Description

This basic risotto preparation is one that you must have in your recipe box!  Once you have mastered a basic risotto you can use it as an elegant side or as a base for another dish.

Ingredients

Units Scale
  • 1/2 cup Arborio or Carnaroli rice
  • 2 tbsp. Butter, divided
  • 1/4 cup white wine
  • 1 shallot, chopped
  • Salt, to taste
  • Pinch of saffron (optional)
  • 32 oz. Carton gluten free chicken broth at room temperature (start with a full carton but you won't need all of it)
  • Fresh chives, or chive seasoning for garnish

Instructions

When making risotto, be sure that your chicken broth is warm or at least at room temperature.  You want it to come to temperature quickly when adding it to the rice.

To get started, melt 1 tbsp. butter in a heavy skillet or sauce pot on medium low heat.  Add the shallot and stir to coat with butter.

Continue cooking for 1-2 minutes.

Add the rice to the pan and stir to coat with butter for 1 minute.  Add the white wine and stir constantly until most of the wine has evaporated.

Next add 1 ladle (about ½ cup) of chicken broth.

Stir frequently, and when the rice has absorbed most of the broth add another ladle.

Continue adding the broth, 1 ladle at a time stirring constantly until absorbed and the rice is finished, about 30 minutes.  Don’t walk away!

When it’s almost finished, season with salt, pepper and chives.

Finish with a pat of butter.

Notes

Carnaroli Rice is widely regarded as the best for making risotto and it is worth seeking out if you can’t find it at the grocery store.  It is a high-quality short grain rice with a wonderful texture that is perfect for making risotto that is creamy but firm.  If you cannot find Carnaroli rice, then substitute Arborio.