Black Rice Risotto
Author: Mike A.
Recipe type: Main
Cuisine: Italian
- 1 cup black rice
- 4-5 cup vegetable stock or water
- 3 tsp olive oil
- 3 onions, one chopped and two sliced
- 2 cloves of garlic, chopped
- ¼ cup white cooking wine
- 1 cup sliced button mushrooms
- 1 tsp red pepper flakes
- salt and pepper to taste
- 1 tsp sugar
- 2 tbsp mascarpone cheese
- Heat one tsp of oil in a large saucepan
- Add the chopped onion, red pepper flakes, salt and pepper and cook until softened
- Add the garlic, mushrooms and white wine
- Turn up the flame to medium-high and cook until the wine has evaporated, stirring frequently
- Begin to add ½ of stock or water and continue to stir
- Just before the stock evaporates, add another ½ cup
- Repeat this process until the rice is cooked but still has a bite
- Add additional salt and pepper if desired
- Just before the rice is ready to take off the heat add mascarpone cheese and stir until incorporated.
- At this point, you should caramelize your remaining sliced onion by sauteing in oil with a tsp of sugar
- When they turn golden brown they are done
- Top the risotto with the caramelized onions and serve hot
Recipe by Gracie's Ravioli at https://graciesravioli.com/black-rice-risotto/
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