What I think is so great about risotto is the endless flavor options you have. You can virtually add any meat or vegetable you like into risotto and 9 times out of 10 I am sure it will be delicious! I know that without a doubt any time a suggest risotto for dinner Derek is on board (my shrimp risotto is one of the dishes requested most often by him), so I knew the night I told him I was going to experiment with a brown rice mushroom risotto he would be game.
The original recipe comes from Cooking Light and can be found here . I made a few adaptations to cater to the ingredients I had! Check it out!
Mushroom RisottoSlightly adapted from Cooking Light
1 cup short-grain brown rice
2 cups hot chicken broth1 Cup hot Water
2 tablespoons olive oil, divided
1 pound mushrooms, sliced 1/2 teaspoon black pepper, divided
1/2 cup chopped shallots
1/2 cup white wine 1/2 ounces Parmigiano-Reggiano cheese
1- Bring a pot of water to boil. Add rice and simmer for 15 min (rice will not be done). Drain and set aside.
2- Heat your chicken stock in a sauce pan on the stove and set aside for later. In a microwave safe bowl heat your 1 cup water and reserve for later.
3- Heat one tablespoon of oil in sauce pan. Add your mushrooms and saute for 8 minutes or until lightly browned. Remove mushrooms from sauce pan and set aside.
4- Add remaining 1 tablespoon oil to your sauce pan. Add shallots and saute until tender. 5-Add rice and cook for about 2 min. Add a little pepper.
6- Now stir in your wine and cook until evaporated.
7- Now add 1/2 cup chicken broth to rice mixture. Cook until absorbed. Stir in remaining chicken broth followed by your hot water 1/2 cup at a time. You will need to stir constantly - this process will take about 30 minutes.
8- Now stir in your mushrooms and parmigiano cheese and serve!
** I Served our risotto along side baked breaded chicken. The meal was delicious!