Creamy Brown Rice Risotto .

Sharon123's Note:

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."

• Total Time: 1 hrs
• Prep Time: 20 mins
• Cook Time: 40 mins

Ingredients:

Servings: 4

• 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:

1. 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.
2. 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.
3. 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.
4. 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.