Brown Rice Risotto with Mushrooms

Disclaimer: This dish is not quick! But it IS easy, and healthy!

I used to only use arborio rice to make risotto. Those plump, starchy grains turn out so delicious and creamy... But arborio rice is expensive. And I usually already have brown rice around, so that makes it more convenient. I used long grain brown rice. The key to risotto is that you add the liquid in small batches, to get the rice to release its starch. This is easier with shorter grained rice, and especially with varieties like arborio, which naturally have more starch, but it is possible with the long grain, as you can see. Stirring also helps, because the friction of the grains rubbing together releases more starch, which creates the sticky, creaminess of risotto. After trying this recipe, I wouldn't say that it replaces regular risotto, but gives it a good competition! 

original recipe via eisforeat.blogspot.com

Grocery list items: 

2 oz dried mushrooms (porcini or other varieties) 

20 oz white mushrooms 

white wine

1 lemon 

vegetable stock

Maybe I should call this the mushroom blog. I know there are loads of people out there that don't like mushrooms, but I just love them! It's a GOOD kind of earthy, I swear! And dried mushrooms are a real treat. They have a much more intense flavor, and you can get more exotic varieties. They're not the cheapest option, so if you don't want to use them, leave them out and just make sure you have a nice tasting stock or broth to use. 

Brown Rice Risotto with Mushrooms

2 oz dried mushrooms 

3 cups boiling water 

20 oz white mushrooms, sliced 

4 tbsp olive oil, divided 

4 cups vegetable stock (can be pre-prepared with bouillon) 

1 onion, diced

4 cloves garlic, sliced 

2 cups brown rice 

1/4 cup white wine 

1/2 lemon - juice and zest 

1/2 cup grated parmesan 

1/4 tsp nutmeg 

salt + pepper 

Start by rehydrating the mushrooms. Add the dried mushrooms to the boiling water, and allow to sit for 15 - 30 min. Then take them out, reserving the liquid, and chopping the mushrooms somewhat. Add your 4 cups of vegetable stock to the liquid, and keep warm. In a separate pan, gently heat 2 tbsp of oil, then add sliced fresh mushrooms and dried mushrooms together. Stir well to coat, and cook until mushrooms are browned and little liquid remains. Feel free to caramelize the mushrooms, or just sauté them.

At the same time, start making the rice. Sauté the onions in 2 tbsp of oil, until they begin to soften. Add the garlic and cook a little more. Then add the rice, stirring and toasting it in the pan so it becomes shiny. Add the wine, then cook, stirring until the wine is absorbed by the rice. Start adding the broth to the rice, about 1/2 cup at a time, stirring frequently and allowing the liquid to absorb before adding the next batch. Continue doing this until the rice is done, which may take an hour or more. You might not need all the liquid, or you might need to add a little water. It depends on the type of brown rice you use, I think. The rice is cooked when it is sticking together a bit, but not gloppy, and is soft but not mushy - you should still need to chew! The final step is to stir together with the mushrooms, lemon juice and zest, nutmeg, salt and pepper, and cheese. I garnished with a little fresh dill and an extra squeeze of lemon!

This is so tasty, it's worth the wait (and the stirring). I will definitely be trying this again, probably with different ingredients. Maybe butternut squash, or maybe seafood instead. Again, you don't have to use the dried mushrooms, just make sure that you have about 6-7 cups of stock for 2 cups of rice. To make it vegan, serve with a drizzle of olive oil instead of cheese.