free from gluten and the top 8 food allergens<\/p><\/div>\n

Yes, we absolutely love risotto!<\/p>\n

In a recent post, we got the scoop on demystifying the process of making authentic risotto from an Italian Chef, Carlo Persia.<\/p>\n

Many of you wanted the recipe for Chef Carlo’s favorite, Pumpkin Risotto with Biscotti Amaretti and Lemon. We’ve adapted his recipe for you so it’s an easy amount to make at home and free of the top 8 allergens.<\/p>\n

Hands down, it’s now our favorite risotto!<\/p>\n

It’s the perfect fall entree or side for your holiday feast. We see this becoming a new Thanksgiving tradition in our household.<\/p>\n

And never fear! This creamy restaurant favorite is easier to make than you think. Once you start cooking, it’s done in just 20 minutes.<\/p>\n

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If this is your first time making risotto, or it didn’t turn out like you’d hoped for, we invite you to read our recent post<\/em><\/a> for great tips and techniques for the authentic way of making risotto.<\/p>\n

When you have the risotto basics down, you can make any recipe your own. So that’s just what we did.<\/p>\n

The Original Ingredients<\/strong><\/p>\n

There were several ingredients we removed from the original recipe, not because they were bad ingredients, but because they were top allergens…parmesan, cream cheese and butter. The garnish, Biscotti Amaretti traditionally contains almonds, eggs, gluten, wheat and butter.<\/p>\n

At first, we weren’t sure about cookie crumbs and risotto. But, it was amazing! To make it convenient, we crumbled and oven-toasted several Enjoy Life Gingerbread Spice Cookies, giving them the same texture as biscotti. If you have a plain biscotti that is safe for you and your family, give it a try.<\/p>\n

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The Starch<\/strong><\/p>\n

The goal is to cook the rice just until it’s tender while drawing enough starch out into the cooking liquid. This starch is what gives the creamy consistency. To accomplish this, the rice kernels must remain surrounded with hot liquid but not too much. There needs to be room for constant rubbing or friction between the kernels for the starches to be released. That’s why we add small amounts of the hot broth in stages and stir frequently.<\/p>\n

Who needs butter and heavy cream? Creaminess comes from within the rice.<\/p>\n

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The Rice Choice<\/strong><\/p>\n

Arborio is considered synonymous with risotto in the U.S. However, in Italy Carnaroli and Vialone Nano are considered to be excellent risotto rices as well. Carnaroli and Vialone Nano are not readily available in most U.S. markets, but can be purchased online. We can’t wait to try them all!<\/p>\n

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The 3 Steps for Success<\/strong><\/p>\n

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• The rice is cooked for approximately 18 minutes. Check rice for doneness by biting into it. It should be slightly al dente, but not hard in the center. Al dente literally means “to the teeth”. In cooking rice it means it should not be too soft but firm to the bite.<\/li>\n
• To ensure a creamy consistency from the first bite to the last, a small quantity of broth is reserved and stirred into the finished risotto.<\/li>\n
• For healthier eats, we use minimal fat than is customarily called for in risotto recipes.<\/li>\n<\/ul>\n

  Once you become familiar with the basic technique for preparing risotto, you will see that it is not an exact science. You’ll be able to get a feel for the exact amount of liquid you need. By the same token, you’ll know when to reduce if the risotto has too much liquid or when to add water if the broth should run out.<\/p>\n

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  Have you made risotto? We’d love to hear what ingredients are in your favorite recipe. And of course, please comment with any questions.<\/p>\n