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Brown Rice Mushroom Risotto

  • Writer: Chelsea Ho
    Chelsea Ho
  • May 23, 2020
  • 2 min read

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The type of rice used for risotto is Arborio, but in this case, I experimented with using brown/multigrain rice. My aunt wasn't in the best of health, so I wanted to make something that had more nutrition. Risotto may sound and look complicated to whip up, but really, it's one of the best fail-proof, one pot dishes I have up my sleeves. (I make risotto very often whenever I invite my friends over for lunch.)


You may choose to add other ingredients such as meat and root vegetables, or stick with the mushrooms as I did. I had pine nuts as well, and while this ingredient is optional, I recommend using them because their special nutty flavour compliments the mushrooms really well.


(FYI: 1 cup of rice = 2-person portion)

INGREDIENTS:

  • 1 cup of brown rice, washed

  • 2 cloves of garlic, peeled and smashed with the side of a knife

  • 1 small shallot, minced

  • A handful or two of king oyster mushrooms (or any type of mushroom you prefer), diced

  • A king oyster mushroom, sliced thinly, lengthwise

  • 1 stalk of chives, chopped or cut like in the picture

  • 1/4 handful of pinenuts (optional)

  • 5 cups/4 mugfuls of mushroom/chicken stock, heated up

  • Hot water (You may or may not need this)

  • A splash of white wine

  • Two teaspoons of white wine vinegar

  • Two splashes of (extra virgin) olive oil

  • Sprinkle of herbs (whatever you like)

  • Sprinkle of black coarse pepper

  • Some grated parmesan cheese (optional)

METHOD:

  1. Heat a medium-sized saucepan over medium heat with the olive oil.

  2. Saute the garlic, shallots, then pinenuts and diced mushrooms (be careful to not let the garlic burn).

  3. Add pepper and herbs.

  4. When the mushrooms are almost cooked, add in the uncooked brown rice.

  5. Saute/toast the rice in the pan for a short while before adding in first the white wine vinegar, then white wine.

  6. Pour in a bit of the stock, just enough to almost cover the rice.

  7. Stir constantly with a wooden spoon.

  8. Once the stock has been absorbed, repeat steps 5-6 until the stock is used up.

  9. If the rice has still not cooked through, use water in place of the stock and repeat steps 5-6.

  10. The risotto should look starchy and the rice should have puffed up. Do a taste-test to see if the rice has cooked through.

  11. Grate parmesan cheese (as much or little as desired) into the pan and mix it into the rice.

  12. In another pan, fry the slices of mushrooms until cooked. (Try making them crispy if you like!)

Assembly

Scoop the risotto onto a plate or bowl, place the slices of mushrooms on top and sprinkle chives over it. Serve immediately with a fork. (If you cooked the risotto right you should be able to eat it with just a fork and be able to see the individual grains of rice.)

Chelsea Ho

The Ordinary Gourmet

Follow us on Instagram @chelseahyy

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