Wild Mushroom Brown Rice Risotto

If this recipe was a samurai movie it would be entitled: “Brown Rice, Sore Arms.”

But please, don’t let that put you off.  The result is so rich, hearty and flavorful it’s well worth the effort.  Plus, it can replace your push-ups for a day if you remember to alternate stirring arms.

This recipe came about as a marriage between my newfound love of truffle oil and my family and friend’s newfound love of whole grains. I hear all you anxious readers asking, “But, Vanessa, can you make a risotto out of brown rice? Can you? Can you?” The answer, my pets, is a very smug, “Yes, you can.” And furthermore, it is just as unctuous and creamy as regular risotto, and has all the goodness of whole grains. So there.

Time: 1 1/4 hours
Serves: 6 - 8

Wild Mushroom Brown Rice Risotto

3 shallots, diced - to make about a cup
2 stalks celery, diced
2 Tbsp olive oil
1 bag dried mixed wild mushrooms plus hot water for soaking
2 1/2 cups mixed fresh mushrooms, cleaned and sliced (I used shitake and cremini)
2 1/4 cups short grain “sweet” brown rice*
3 cups water
1 cup red wine
4 cups veggie broth
4 Tbsp butter (or olive oil)
salt and pepper
2/3 cup grated parmesan cheese + more to top, optional
truffle oil, optional

*I found this rice in the bulk section at Whole Foods. Here is one brand.  It is a whole short grain rice that is stickier then regular short grain brown rice. Regular short grain brown rice or brown “sushi” rice would make good substitutes.

Soak mushrooms according to the package directions, reserving the soaking liquid. You should strain or carefully pour off the liquid from the bottom of the bowl as there is often grit at the bottom from the mushrooms.

In a large pot or wok, sauté the celery and shallots in the olive oil. When the shallots are translucent, sauté the mushrooms.
When the mushrooms have drooped a little, add the rice and stir until coated with the oil.  Add the mushroom liquid and wine and cook until liquid is almost absorbed.
Meanwhile, in another soup pot heat up veggie broth and 3 cups water until almost simmering. 

 Now comes the risotto-making trick: 
When almost all the liquid has been incorporated into rice, add one (only one!) ladleful of liquid from your stockpot to the risotto.  Stir.  Keep stirring until all of that ladleful has been incorporated.  Repeat!  This is what helps the rice give up it’s starch to make the dish creamy.  Yeah, it’s 45 minutes of stirring, but you could also chat on your cell or rehearse your multiplication tables.  Hey, that’s how I learned.
When you’ve been nearing 45 minutes of stirring and the rice has incorporated most of the hot broth, taste rice to test if it is cooked through - it should still have a bit of bite to it.

Once rice is cooked to the desired texture, stir in chunks of butter, the salt, and parmesan cheese.

Plate each portion and drizzle with a bit truffle oil and freshly grate some parmesan cheese on top.  Mmmmm.