Mushroom Risotto with Brown Rice

What is better than a risotto ? Mushroom Risotto with brown Rice and black truffle sauce !

So what is Risotto?

Risotto (/rɪˈzɒtoʊ/, Italian: [riˈzɔtto], from riso meaning “rice”) is a northern Italian rice dish cooked with broth until it reaches a creamy consistency. Many types of risotto contain the basic ingredients of onion ,white wine, parmesan and butter . Risotto is one of the most common ways of cooking rice in Italy.

This variant is called Risotto ai funghi or mushroom risotto it is made with flavourful mushrooms it is very creamy and delicious .

In this recipe I substituted the traditional white Arborio or Carnaroli rice with short grain organic brown rice .The taste was still fantastic however the brown rice took longer time and to cook . I also liked the taste of truffle sauce in the risotto ,it paired perfectly with the mushrooms and rice.

Ingredients

8 cups of chicken stock (use vegetable stock for vegetarian option)
2 Tbsp (30ml) unsalted butter (use vegan butter for vegetarian option)
2 Tbsp (30ml) olive oil
1 onion, finely chopped
3 cups flavourful mushrooms (oyster, chantrelle, white,portobello)
2 cups risotto rice
2/3 cup, vermouth, or dry white wine
1 tsp salt
½ cup Parmesan cheese, freshly grated(optional)
¼ cup black truffle sauce

Instructions

Bring stock to a simmer in a saucepan and keep it warm while preparing risotto.

Melt the butter and add the mushrooms and sauté about 5 minutes.

In a separate pan heat the olive oil on medium low and stir in the onions. Cook 1 minute. Add rice, stirring to coat with oil, about 2 minutes ,add half of the truffle sauce. When the rice has taken on a pale, golden color, pour in wine, stirring constantly until the wine is fully absorbed.

Once the wine has cooked into the rice, add 1/2 cup broth to the rice, and stir until the broth is absorbed. Continue adding broth 1/2 cup at a time, stirring continuously, until the liquid is absorbed and the rice is al dente, about 25 -30 minutes. The rice should be just cooked and slightly chewy.

Remove from the heat add sautéed mushrooms, remaining butter ,truffle sauce & Parmesan. Season to taste with salt and pepper.

Stir. Place a lid on the pan for 2 minutes.

Garnish with chopped fresh parsley or chives.

References
Risotto. History of an Italian dish