2 T olive oil
2 cups short-grain brown rice
1 shallot, finely chopped
4 cloves garlic, chopped
4-6 cups vegetable broth
1/2 lb. mushrooms (baby portobello or shitake)
Sal and pepper to taste
1/2 stick unsalted butter, cut into pieces
1 cup grated Parmesan
1. In a large skillet over medium heat, toast rice in olive oil. Stir constantly until all grains are coated in olive oil, then add shallot and garlic. Toast until aromatic, then add one cup of stock, or enough to just cover rice. Turn heat down to a simmer.
2. Stir very frequently, waiting until stock is almost entirely absorbed before adding another cup. Continue this process for about an hour, waiting about 40 minutes before adding the mushrooms. Taste the rice often, adjusting salt and pepper as necessary. Risotto is done when rice is tender yet still nutty in flavor.
2 cups short-grain brown rice
1 shallot, finely chopped
4 cloves garlic, chopped
4-6 cups vegetable broth
1/2 lb. mushrooms (baby portobello or shitake)
Sal and pepper to taste
1/2 stick unsalted butter, cut into pieces
1 cup grated Parmesan
1. In a large skillet over medium heat, toast rice in olive oil. Stir constantly until all grains are coated in olive oil, then add shallot and garlic. Toast until aromatic, then add one cup of stock, or enough to just cover rice. Turn heat down to a simmer.
2. Stir very frequently, waiting until stock is almost entirely absorbed before adding another cup. Continue this process for about an hour, waiting about 40 minutes before adding the mushrooms. Taste the rice often, adjusting salt and pepper as necessary. Risotto is done when rice is tender yet still nutty in flavor.
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