I’m always on the lookout for gluten-free dishes that I can enjoy and that I think my family will like as well. Risotto, which is made with an Italian rice, fits my requirements so it was with great joy when I came across Signora Panetone’s Mushroom Risotto recipe from the book THE CHRISTIE CURSE written by the mother-daughter team, Victoria Abbott.

THE CHRISTIE CURSE is the story of Jordan Bingham, who is desperate for a job and a place to live after finishing her Master’s degree in English. On top of her student loan debt, her former boyfriend had maxed out her credit cards leaving her to pay the bill collectors. While Jordan’s uncles, who are generally on the wrong side of the law, would be happy to have her stay with them, she wants an honest start and find her own way in the world.

After reluctantly accepting the position of a researcher (only because it included room & board) for Vera Van Alst, the most hated person in all of Harrison Falls, New York, Jordan finds herself tracking down a mysterious manuscript. The play was supposedly written by Agatha Christie during the author’s eleven day disappearance in the 1920’s but no one is sure it even exists. Ms. Van Alst is less than forthcoming with Jordan, so it comes as a shock to find out that the previous researcher died under suspicious circumstances, perhaps he was even murdered. When a rare books dealer is murdered shortly after Jordan speaks with her about the Christie play, it becomes apparent that someone is willing to stop at nothing to prevent her from finding the manuscript. Jordan finds herself pulled deeper and deeper into finding the truth before she becomes the next victim.

In addition to Vera Van Alst, THE CHRISTIE CURSE is full of fun characters and I had several laugh out loud moments. Vera’s long-time housekeeper, Signora Panetone, is always cooking up delectable meals such as the Mushroom Risotto; a very mean cat appears in Jordan’s bedroom every night, even though the door and windows are locked; and of course her eccentric uncles provide plenty of lighthearted scenes. I thoroughly enjoyed this first book in the Book Collector Mystery series and look forward to reading more from Victoria Abbott!

A special thanks to the authors for allowing me to share this delicious risotto recipe from their book!

I have also included my pressure cooker adaptation below which takes out the majority of the stirring work but still produces creamy al dente risotto.

 

 

 

Signora Panetone’s Mushroom Risotto

Ingredients

1 onion, finely chopped
2 tablespoons chopped fresh parsley
1 clove garlic, finely chopped
2 tablespoons butter
1/8 cup (1/2 ounce) dried porcini mushrooms, soaked in warm water for a half hour, drained and liquid strained and reserved
1-1/2 cups Arborio rice (or other short-grain Italian rice)
3-1/2 to 4 cups boiling hot chicken stock (can use vegetable stock)
1/2 pound mushrooms, sliced
Salt and pepper to taste
2 – 3 tablespoons fresh Parmesan, grated

 

 

Instructions

Sauté the onion, parsley and garlic in one tablespoon of butter until soft (and the onion is translucent).

Dry the porcini, then chop porcini and add to the other ingredients.

Add rice and stir. Do not allow it to brown!

 

 

Add the stock slowly, by half cups. Stir and allow the rice to absorb the liquid.

 

 

Keep stirring. Risotto is all about the stirring. Luckily, it’s good exercise.

 

 

When the rice is half-cooked (about ten minutes) add the reserved liquid and the sliced mushrooms.

Stir for another ten minutes or until the rice is soft and the mushrooms are tender. Do not overcook or your rice will be mushy.

Remove from heat and add the rest of the butter and the cheese. Season with salt and pepper if desired.

Let stand for about five minutes and serve.

 

Pressure Cooker Mushroom Risotto

Ingredients

1 onion, finely chopped
1 clove garlic, finely chopped
1 tablespoons olive oil
1/8 cup (1/2 ounce) dried porcini mushrooms, soaked in 3/4 cup boiling water for 15 minutes, drained and liquid strained and reserved
1-1/2 cups Arborio rice (or other short-grain Italian rice)
4 cups chicken stock (can use vegetable stock)
1/2 pound mushrooms, thinly sliced
Salt and pepper to taste
2 tablespoons chopped fresh parsley
2 – 3 tablespoons fresh Parmesan

Instructions

In the pressure cooker pot sauté the onion and garlic in one tablespoon of olive oil until soft (and the onion is translucent), over medium heat.

Rinse and dry the porcini mushrooms, coarsely chop and add to the pot.

Add rice and stir. Do not allow it to brown!

Increase the heat to medium-high, add the reserved mushroom soaking liquid and stir rice until absorbed.

Add the 4 cups stock.

Lock the pressure cooker lid according to manufacturer’s directions.

Bring the pressure cooker to high pressure, then reduce the heat just enough to maintain high pressure and cook for 4 minutes.

Remove cooker from the heat and quick-release the pressure by setting the pot under cold running water.

Remove the lid, tilting it away from you to allow the steam to escape.

Add the sliced mushrooms and parsley and return the pot to medium-high heat.

Vigorously stir. The risotto will be fairly loose, but don’t worry.

Cook uncovered for about 5 minutes stirring vigorously very frequently (at least once or twice a minute) until rice is tender but still chewy and mixture has thickened. It will continue to thicken as it cools.

If the mixture gets too thick while cooking, add additional chicken stock a tablespoon or two at a time.

Remove from heat and stir in the cheese. Season to taste with salt and pepper.

Let stand for about five minutes and serve, garnishing with additional Parmesan cheese and parsley.