Today was an experiment day... can you make a good Risotto using brown rice? You can! It turned out really creamy and delicious. I added some cream at the end, but it really wasn't necessary. This took less stock than I'm used to, but took longer to cook.
Brown Rice Risotto
2 cups brown rice (we use parboiled)
6 cups chicken broth (but we ended up not using it all)
2 small onions, chopped
2 cloves garlic, minced
2 chicken breasts, cooked (I used poached, but roasted, grilled, it's all good)
1/3 cup white wine
Optional: heavy cream, parmesan
Heat 1 tbsp oil and 1 tbsp butter on low heat in a large sauce pan. Add the onions and garlic. Cook until soft but not browned. Add the rice, and cook 1-2 minutes, mixing to coat all the rice.
Add the wine and cook until almost all reduced.
Add about a cup of stock, continually stirring until almost all cooked off. Repeat until the rice is cooked and the liquid has reached a creamy and porridgy texture. Season with salt and pepper. If you want it to be more creamy, add a splash of heavy cream. But it is not entirely necessary. Grated parmesan can also be a nice topper.
I cut up the chicken and served on top of the risotto.
SO CREAMY AND DELICIOUS. My nephew really liked this. Rice and chicken? What else to five year olds love? If we had some cookies he would have been in heaven!
No comments:
Post a Comment