Recipe by Sharon123
I have been wanting to make a brown rice risotto and this recipe has the secret to getting it creamy. Adapted from Associated Press via the Miami Herald. After more researching, it is posted in the Seattle Times and credited to J.M. HIRSCH, AP Food Editor. Food Editor J.M. Hirsch is author of the cookbook "High Flavor, Low Labor: Reinventing Weeknight Cooking."
Top Review by frostyprecious
I have not tried this recipe yet, but i found one extremely similar in my newspaper. It is a little different in using crisp prosciutto on top when completed and also using vegetables. Actually Brussel sprouts quartered and 1 firm tart apple peeled and diced, or you can use asparagus trimmed and cut into 2 inch pieces and 1/2 cup oil-packed sliced sun dried tomatoes; these are added after the sauting step and before the wine is added. Everything after that is the same other than it does state you can drizzle with balsalmic glaze just before serving. I'm adding this here because I want to try this with the vegetables so my SO will try it(he is not a rice fan). If anyone would like the whole recipe as written, please ask as I am going to put it in my private collection. Thanks Sharon for sharing this recipe.
- 1 cup short grain brown rice (or brown sushi rice)
- 1⁄2 tablespoon olive oil
- 1 medium yellow onion, finely diced
- 12 ounces mixed mushrooms, thinly sliced
- 1⁄2 cup white wine
- 1 red bell pepper, cored and diced
- 1 1⁄2 cups vegetable broth, room temperature (or chicken broth)
- 1⁄2 tablespoon cornstarch mixed with 1 tablespoon water
- 1⁄2 cup grated parmesan cheese
- sea salt
- fresh ground black pepper, to taste
- truffle oil (optional)
Directions See How It's Made
- In a medium saucepan over medium-high, combine the rice and 2 cups water. Bring to a boil, then cover, reduce heat to simmer and cook for 20 minutes.
- Remove the pan from the heat, leaving it covered. The rice will not be completely cooked and there will be some water in the pan. Set aside.
- In a large skillet over medium-high, heat the oil. Add the onion and mushrooms, then saute until just starting to brown, about 3 to 4 minutes. Add the wine and stir vigorously for 1 to 2 minutes to deglaze the pan. When the wine comes to a simmer, add the bell pepper and the rice along with any liquid in the pan. Stir well.
- Add the broth and stir well. Bring to a simmer and cook, stirring frequently to prevent sticking, until the liquid has thickened and reduced, about 10 minutes. Stir in the cornstarch mixture, then cook for another minute. Stir in the cheese until melted. Season with salt and pepper. If desired, drizzle with truffle oil just before serving.