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Prep 15 mins
Cook 40 mins
This is a classic Italian risotto of mixed mushrooms, herbs and fresh Parmesan cheese, made using long grain brown rice ( of course you could use Risotto if you wanted just adjust your fluid levels accordingly). Serve very simply with a mixed green salad for a light evening meal
- 2 teaspoons olive oil
- 4 shallots (finely chopped)
- 2 tablespoons garlic (crushed)
- 2 tablespoons porcini mushrooms (dried, soaked in 2/3 cup boiling water for 20 mins)
- 1 1⁄3 cups brown rice (long grain)
- 3 3⁄4 cups vegetable stock (homemade preferable)
- 6 cups mushrooms (crimini, shiitake, chestnut, field mushrooms, baby bella, sliced if large quartered if smaller)
- 3 tablespoons parsley (flat leaf chopped)
- 1⁄2 cup parmesan cheese (salt and pepper to, taste)
- Heat the oil in a large saucepan, add the shallots and garlic and cook gently for 5 mins.,stirring. Drain the porcini, reserving their liquids and chop roughly. Set aside. Add the brown rice to the shallot mixture and stir to coat the grains in the oil.
- Stir the stock and the porcini liquid into the rice mixture. Bring to a boil, reduce heat and simmer uncovered for about 20 mins or until most of the liquid is absorbed, stirring frequently.
- Add the porcini and fresh mushrooms, stir and cook for another 15 minutes, until the rice is tender and the liquid absorbed, stirring frequently.
- Season with salt and pepper to taste, stir in chopped parsley and grated Parmesan and serve immediately.