A creamy rice dish called risotto hails from northern Italy. Risotto is almost always gluten-free, so it is the perfect indulgence if you have a gluten allergy or intolerance.
Arborio, vialone nano or carnaroli are the usual risotto rices because they have high quantities of amylopectin -- a starch that makes risotto thick and creamy. For a traditional preparation, chefs toast the rice, then cook it in a liquid such as cream or broth. Although risotto is typically savory, you can also make a decadent chocolate or fruit dessert risotto.
The safe foods list for individuals with a gluten allergy or intolerance, published by the Academy of Nutrition and Dietetics, includes rice. However, some additions to a risotto dish may be problematic. Sausage is a common risotto ingredient, and many processed meats contain gluten. To avoid a contaminated dish, cook at home and read all your ingredient labels carefully.
Carolyn Robbins began writing in 2006. Her work appears on various websites and covers various topics including neuroscience, physiology, nutrition and fitness. Robbins graduated with a bachelor of science degree in biology and theology from Saint Vincent College.