Mushroom Brown Arborio Rice Risotto

 

 

Unlike white Arborio rice, our Brown Arborio Rice includes the intact bran of the grain. Since the starch of the grain is not exposed, preparing risotto with brown Arborio rice via the usual method will not return the same results as using white rice. This method, which involves par-cooking the rice before beginning the traditional risotto cooking process, produces a similar end result while adding nutty flavor and extra fiber.

Mushroom Brown Arborio Rice Risotto

Ingredients

Preparation

  1. Pour 1 cup hot water over Kibbled Bolete Mushrooms and Sliced Portabella Mushrooms. Set aside until ready to use.

  2. Bring medium pot of salted water to a boil and stir in Brown Arborio Rice. Reduce heat to a simmer, and cook without stirring for 10 to 15 minutes. Rice grains should be partially cooked and plumped. Drain.

  3. Drain mushrooms and reserve soaking liquid

  4. Heat oil in large, deep skillet over medium heat. When hot, add onion and cook, stirring occasionally, about 3 minutes. Add garlic and drained mushrooms and cook for 1 minutes more.
  5. Add rice and cook, stirring occasionally, until glossy and coated with oil, about 5 minutes.
  6. Add wine, and cook until pan is nearly dry.
  7. Add reserved mushroom soaking liquid to hot chicken or vegetable stock. Begin adding hot broth to pan, about 1/2 cup at a time, stirring after each addition. When stock has nearly evaporated, add more and stir again. Stir frequently to prevent sticking and to release starch from grains.
  8. When rice is al dente to tender and quite creamy, stir in Parmesan cheese, butter and salt and ground black pepper to taste.
  9. Garnish with chopped fresh chives.

 

Makes about 4 servings