Black Rice Mushroom Risotto

Risotto from the top

Rice is one of these ingredients you can cook in so many variations.
My favorite type of rice is the black rice. It is less popular than this white brother, although these days you can find it in almost any store. This is my second post with black rice; the first one was the black rice salad. Back to the dish – Risotto is the upscale version of rice that requires some TLC to get to perfection. Black rice risotto tops a regular risotto by refreshing the dish with unique flavor and color added by the black rice. Do not skip the mushrooms!

Mushroom close up

Preparation: 1 hour minutes, 4 servings


Ingredients:

1-¼ cups of black rice
2 tbsp of olive oil
2 shallots, chopped
2 cloves of garlic, chopped
8 oz. of different kinds of mushrooms, sliced
4 cups of chicken/vegetable broth
1 cup of white wine
½ tbsp. of fresh chopped thyme
½ tbsp. of salt
¼ tbsp. of black pepper
¼ tbsp. of nutmeg
½ cup of graded Parmesan cheese

[Improvising options: Black rice--> white/brown rice, just be familiare with he cooking time | Shallots - any onion | you can skip the garlic | any kind of mushroom will work | Mozzarella can substitute the parmesan, you might want to add mor salt though]


Preparation:

First, in a small pan on medium heat, boil the chicken broth.
Heat olive oil in a large and heavy pan on medium heat. Add the chopped shallots, garlic and thyme. Sauté for 1-2 minute until onion is soft.
Onion and garlic

Add the mushrooms and salt them (it will help them get softer), stir for another 4-5 minutes. I used Beech and Portobello mushrooms.

Mushrooms

Add the black rice and stir for 2 minutes. Increase the heat, add the wine and stir until most of the wine has evaporated. Reduce the heat back to medium and start adding the pre-heated broth, 1 cup at a time until the liquid absorbs, keep stirring every couple of seconds and repeat the process of adding the broth. Depends on the cooking instruction and the rice type, it can take somewhere between 30 to 45 minutes. The rice needs to be with some firmness as you bite it and there shouldn’t be too much liquid – there needs to be enough to cover the rice and “wrap” it.

Risotto with parmesan

Turn the heat off, add the Parmesan and mix it into the rice until it melts.
This beautiful risotto is ready. A slice of Parmesan will be a good contribution to your plate. Have a glass of the white wine you used to cook, and enjoy a beautiful and delicious dish. Enjoy.

Risotto final

Print Friendly
Join my newsletter for updates and new recipes :

Leave a Comment

Your email address will not be published. Required fields are marked *

*

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>