Creamy Brown Rice Risotto Ingredients: 1 cup short-grain brown rice (or brown sushi rice) 2 cups water ½ Tbsp. olive oil 1 medium yellow onion, finely diced 12 ounces mixed mushrooms, thinly sliced ½ cup white wine 1 red bell pepper, cored & thinly sliced 1½ cups chicken broth, room temperature ½ Tbsp. cornstarch mixed with 1 Tbsp. water ½ cup grated Parmesan cheese Salt and pepper, to taste Truffle-flavored olive oil (optional) Directions: In saucepan over medium-high, combine rice and water. Bring to a boil, then cover, reduce heat to simmer and cook for 20 minutes. Remove pan from heat, leaving it covered. Rice will not be completely cooked, and there will be some water in the pan. Set aside. In large skillet over medium-high, heat oil. Add onion and mushrooms, then sauté until just starting to brown, 3 to 4 minutes. Add wine and stir vigorously 1 to 2 minutes to deglaze pan. When wine comes to simmer, add bell pepper and rice along with any liquid in the pan. Stir well. Add chicken broth and stir well. Bring to simmer and cook, stirring frequently to prevent sticking, until liquid has thickened, about 10 minutes. Stir in cornstarch mixture; cook another minute. Stir in cheese until melted. Season with salt and pepper. If desired, drizzle with truffle oil just before serving. Serves 4. **source: Honolulu Star-Advertiser. Wednesday, 2/23/11 issue; Today Food p. D5. J.M. Hirsch; Associated Press.
Posted on: Fri, 14 Mar 2014 01:35:15 +0000
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