M is for: Mushroom Brown Rice Risotto {Recipe Remake}

I love risotto. 

Like, really really love it. When I see it on the menu at an
Italian restaurant, it’s always in the running for things I consider ordering.

But here’s the problem…as much as I adore the creamy texture
that Arborio or Carnaroli rice creates for traditional risotto…I’ve really been
making an effort recently to only eat brown or black rice these days. So I
decided…why not brown rice risotto?

I knew it would take longer, but I decided
it would be a nice experiment on the blog. (I would also be interested to try
something like farro…but I was making dinner for my celiac friend Devon, so I
stuck with rice).

As I mentioned in my Miso Soup post, I recently visited the
Alemany Farmers Market and was captivated by the Far West Funghi stand. After
consulting with the mushroom experts, I came home with three different types of
mushrooms to add to the dried porcinis I had at home. (I got King Trumpets, Pioppini,
and maitake).

Start by re-hydrating the dried porcinis. To do this, add
about 3 cups of hot water to the mushrooms, cover, and allow to steep for about
30 minutes. Strain, and reserve the soaking liquid. Squeeze water from
mushrooms and coarsely chop.

Heat a large, heavy bottomed sauté pan over medium heat, add butter or oil.
Saute fresh mushroom pieces until tender. Stir in the re-hydrated porcinis and season with
salt and pepper. Transfer to a bowl, cover and set aside. (Apologies for the iPhone photos here, it was starting to get dark).

Add the remaining two tablespoons of butter
or oil. Add the onion and cook until soft. Add garlic and cook 60 seconds more.
Add the rice, and stir until it becomes lightly toasted and somewhat
translucent. Add the wine, and cook until it’s completely absorbed.

As I mentioned, brown rice will take a looooooong time using the traditional risotto method. Like, over an hour. You can cut down on the cook time by partially parboiling the rice, as explained in this New York Times article, but I like the idea of still doing the toasting step like traditional risotto, so I just tried to stay patient.

In the meantime, you’ll also want to combine mushroom liquid
and broth. Bring to a simmer, and cover. Keep warm on low. Now here comes the test of your patience. Start ladling the
broth mixture into the rice, about a half to a cup at a time. Cook until the broth is absorbed, stirring consistently. (Some people stir constantly…I don’t find that totally necessary, but you will need to stir a lot to avoid scorching). Continue this process until rice is cooked to your liking (slightly al dente). This will take about an hour with brown rice (only 25 or so with arborio or carnaroli). You may or may not use all of the broth.

When the rice is almost done, stir in the mushrooms and parsley. Risotto should be creamy but not runny. It also shouldn’t be “gluey.”

Serve sprinkled with additional parsley and Parmesan cheese. Now that’s amore!