Mushroom Risotto w/Brown Rice

I mentioned in the Risotto Romance post that I was going to attempt a whole grain version of this delicious stuff.  And, well, the results are in!  In my search for Brown Aborio rice I saw a few articles mention that this particular rice was not suited for risotte, so I was on the hunt for something that would work.

The varieties of rice available in supermarkets today is blessedly staggering, but unafmiliar rice doesn't mean you must leave it on the shelf as a mystery.  Once you understand the texture something produces yoou can pretty well figure out the best use.  After that it's just a matter of taste.

Personally I'm a fan of long grain brown rice.  I like a Basmati for no other reason than it's got a great nutty taste.  The long grain in most varieties will produce a rice that is less sticky or clumpy.  Each grain will stand on its own.  Rice like this makes a nice base to any saucey application like curries or stir-fries.  I pretty much always have some in the freezer waiting for such a meal.

Short Grain rice is used when having a sticky result is just the thing you are looking for, such as making sushi or rice pudding.  There's something about the shorter grain that always produces this type of texture.

Medium Grain rice is kind of nebulous to me, mainly because I understand the properties of long and I understand the properties of short and I assume that medium is something in between.  But I'd rather have long and short than try to make do with something that doesn't really do either very well.  But, if space is limited as it is in most kitchens, then having one rice for everything is needed.  I just make room...

So, Short Grain Brown Rice is the winner.  I was looking for a Japanese variety as I read in an article it would make great risotto specifically.  And I thought, if there was a brown sushi rice, that would be perfect.  Unfortunately our local grocery store had medium grain and I just wan't going to guess that it would work.  Instead I got a Lundberg Organic Brown Rice in a short grain.

Essentially the same process and ingredients are in this Risotto, but Brown Rice does take more liquid and more time to achieve the same results.  But those results are so worth it!

• 2 T Olive Oil
• 1 small onion diced
• 1.5 C Brown Short Grain Rice
• 1 1/2 C dry white wine (I had a Gwerstraminer in the fridge, so used that)
• 6 C Chicken Stock
• 2 C Water
• 8 oz Mushrooms, sliced (I used baby bellas)
• 2 T Unsalted Butter, cut into pieces
• 1/8 - 1/4 C Parmesan + more to garnish
• Kosher salt and freshly ground pepper to taste

In a sauce pan combine the water and chicken stock and bring to a simmer.

In another pan, like a sautee pan, add the oil and saute the diced onion until translucent. As the flavors are very simple, don't brown the onion or the flavor might overpower the other ingredients.


Add the rice to the onions and stir to coat the grains with oil, toasting lightly for about 1 to 2 minutes. Add the 1/2 C white wine and stir until completely absorbed.

Take a ladle full, or about 1 C of the Stock and add to the rice, stirring. You don't need to stir constantly, but periodically. Make sure the heat is set such that you maintain a solid simmer, but not a rolling boil on the rice. The agitation releases the starch in the grain which produces that tell-tale creaminess. Once the liquid is absorbed, add another ladle full. Repeat.

After the third dose, I added in the sliced mushrooms along with another ladleful of the broth.

Once absorbed, start tasting the rice.  You are looking for al dente. So the rice should be firm, but not crunchy. You will likely not use all of the liquid. Tasting the rice will let you know when to stop.

In your last or next to last addition add in the wine.  In the original recipe, wine was the first addition.  Which it is still in this recipe, but when I was making this rice I ran out of liquids (not thinking that I would use up all of the broth/water) so I added in more wine.  The result was amazing and the flavor phenomenal.  It was not alchol-ish, but it was nice and flavorful.  So I thought I'd keep doing this and recommend it to you.

Once the rice has absorbed as much liquid as it can and has achieved that perfect al dente tooth, remove from the heat and stir in the butter and cheese.  Reserve some cheese to garnish on top when plated.

The result was fantastic!  I still have the rest of the Aborio rice and will use it up, but I am so happy to have produced a whole grain version!  Yay!

Enjoy!