Risotto is my favorite comfort food. Its a little fussy, sure. But totally worth the wait.
Normally its made with a very short grain arborio rice, but I decided to try to make it with a healthier brown rice and it actually turned out just as good. It takes longer, so its no quick weeknight meal. But I enjoy the rhythm of it. Taking my time to make it and smell what I’m cooking. Therapy my friends. Cooking is great therapy.
I don’t think they make a brown arborio rice, or its impossible to find. But do not fear friends! Just use the shortest brown rice that you can find and it will work beautifully. If you don’t plan ahead well like myself and don’t presoak your rice, again- don’t panic! It will just need to cook a little longer and perhaps take more liquid.
- 3 tablespoons olive oil
- ⅓ cup onion, diced
- 2 garlic cloves, minced
- 2 cups brown rice, presoaked overnight in water
- ⅔ cup white wine (drink the rest as you cook…)
- 6 cups warm chicken stock/broth, I keep it on simmer in a pot next to my risotto
- Freshly grated parmesan cheese (I might have used an entire cup)
- Salt & pepper, to taste
- one bunch asparagus chopped
- Heat the oil in a large sauté pan over medium-low heat. Add the onion and sauté for several minutes until soft (not brown).
- Add the minced garlic and brown rice. Stir for a couple minutes to coat rice with oil.
- Pour in the wine and let absorb completely, which will only take about a minute
- Add chicken stock to the pan one ladleful at a time and stir frequently. When the stock is almost completely absorbed add the next ladleful and keep repeating until the rice is al dente (almost done). Keep a close eye on the rice and don’t forget to stir frequently during this process. It can take up to 45 min or even an hour depending on your rice.
- When the rice is almost done add the last ladleful of stock (so you can serve it a little soupy), the asparagus, the parmesan cheese, salt & pepper to taste, and any other additions you’d like to include.
Serve warm and enjoy!