Mushroom and Parmesan Brown Rice Risotto

Photo: Andie Mitchell

Ingredients

1/2 cup short grain brown rice

1 1/4 cups chicken or vegetable stock

1/2 tablespoon olive oil

1/2 tablespoon butter

1/2 cup sliced cremini mushrooms

1/4 cup finely diced onion

1 clove garlic, minced

2 tablespoons grated parmesan cheese

2 teaspoons minced parsley

Pinch Salt

Pinch black pepper

Preparation

Heat oil and butter in a saucepan over medium heat. Add onion and sauté until translucent.

Add mushrooms and stir for about 2 minutes. Add garlic and sauté, stirring constantly, until fragrant.

Add rice and stir for 1-2 minutes.

Pour in chicken stock and bring to a boil.

Reduce heat to low and cover. Allow rice to cook for 35-40 minutes, or until all of the liquid is absorbed. Stir in the parmesan cheese and parsley.

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About

When I first made this rice, I tried to use a traditional risotto cooking method- adding broth little by little and stirring constantly so that the liquid is absorbed gradually, therefore creating a creamy texture. It did not turn out as I’d hoped. The end result still felt too al dente for me, even after adding more than enough broth and cooking for well over an hour. Today, after a little more research and experimentation (and by that I mean screaming and throwing sharp objects), I found that it works to just sauté the onions, mushrooms, and rice and then add all of the liquid at once. Not exactly risotto, more like risotto’s second cousin. I assure you it’s tasty nonetheless.
I topped the rice with shrimp today, but you could easily just serve it as a side dish with nearly anything.