rebecca's pocket

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brown rice risotto

well, half brown rice. use real parmesan reggiano if you can get it. it adds a wonderful complexity
[preparation time: 40 minutes]
yield: 2 servings

1 shallot
1 tsp butter
1/2 cup brown rice
3 - 4 cups vegetable stock
1/2 cup white wine
1/2 cup arborio rice
1/4 cup grated parmesan reggiano

Saute 1 shallot in
1 tsp butter until transluscent.

Add 1/2 cup brown rice. Saute for a minute in the butter, then add 1 cup vegetable stock. Cover. Lower the heat to low and let sit for 20 minutes.

Uncover the pan. Add 1/2 cup white wine and 1/2 cup arborio rice. Turn heat up to medium-high and stir. Keep adding vegetable stock, 1/2 cup at a time, until the rice has absorbed most of the liquid (about 20 minutes). Now is the time to add fresh vegetables if you'd like.

Stir in 1/4 cup of grated parmesan reggiano and cover for 5 minutes. Serve immediately.

note: this recipe could serve more people if you added lots and lots of vegetables. add each one according to how much time it needs to cook.

rebecca blood
march 2002