Thursday, August 18, 2011

Brown Rice Risotto with Cremini Mushrooms

Almost an hour. That is how long it will take to prepare this brown rice risotto but your efforts will be worth it. Hearty cremini mushrooms are sauteed in shallots and garlic before toasting the rice for additional flavor. It takes just a minute but toasting the rice before adding the stock is a necessary step that adds flavor and promotes the release of starches that contributes to the dish's creamy texture. (In this video, Lydia Bastianich elaborates on the basic techniques of preparing risotto.)

While white arborio rice is used for traditional recipes, brown arborio rice is also available. Brown, short grain sushi rice can also be used. Sushi rice in general is highly starchy and the brown version is nuttier and tastier in my opinion. For health reasons or not, brown rice is always my choice.

Brown Rice Risotto with Cremini Mushrooms
Serves 3 to 4

3 cups low sodium chicken stock
4 cups water
3 tbsp vegetable oil
2 shallots, diced
1 garlic clove minced
1 1/2 cup sliced cremini mushrooms
1 cup brown short grain rice
1/3 cup grated parmesan

1. Combine the chicken stock and water in a saucepan and keep warm over low heat.
2. Heat the oil in a large pot over medium heat. Add the shallots and cook for 2 minutes. Add the mushrooms and garlic and cook for another 3 minutes.
3. Stir in the rice and cook for a minute before adding 1 cup of the chicken stock mixture. Cook until most of the liquid has been absorbed. Add the remaining stock, 1/2 cup at a time, just as the rice begins to cling to the pot. Stir frequently until the rice is cooked, about 40 to 45 minutes.
4. Stir in the parmesan and serve.


Anonymous said...


Nithu said...

Looks wonderful with mushroom.

Natasha said...

Thanks Nithu! Hope you get to try; it's delicious!

Angie said...

I'll have to try this recipe. Thanks for sharing!

Lazaro Cooks said...

This is a wonderful risotto. Love the flavors at play.

Natasha said...

Thanks Angie and Lazaro!