There’s a reason I haven’t written a post about risotto yet. It’s a good reason — logical, persuasive, and hard to argue against. The fact is, as much as I love to photograph food, I seem to be unable to take an appealing photo of risotto.
And that’s why the photo above is a picture of cheese, and not the actual dish. It’s because when I take pictures of risotto, it’s inevitably while I’m cooking the rice, under the gross dim-yet-fleurescent lights above my stove. It’s also inevitably evening, without a ray of natural light to be found.
And the final reason that I somehow never manage to photograph risotto properly is because it inevitably gets eaten within *minutes* of coming off the stovetop because, well, risotto is delicious.
So if you’re looking for an upscale version of a comfort food, definitely give this a try (pictures or no, you can imagine how good it tastes)!
Brown Rice and Mushroom Risotto
INGREDIENTS
4 cups mushroom stock (substitute vegetable stock if necessary)
2 tbsp olive oil
2 cups short-grain brown rice
1 shallot, minced
1/2 stick butter, cut into pieces
1 cup grated Parmesan
1/2 pound shitake mushrooms
DIRECTIONS
Over medium heat, toast rice in olive oil, stirring constantly until all the rice is coated. Toast for 1 minute, or until grains are aromatic. Add 1 cup of mushroom stick and the shallot and turn the heat down to a simmer.
Over the next hour, stir the risotto frequently and add more stock every time the liquid doesn’t cover the rice. Add the mushrooms after about 40 minutes. The rice will puff as they cook, taste them until they’re tender but still a little nutty (about 1 hour). When the rice are done, remove from heat, stir in the butter and parmesan, and serve.
Serves 6.
Like this post? Try these!
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Sage and Caramelized Onion Risotto Cups
Mushroom Canapés
Mushroom Canapés
Mushroom-Stuffed Mushrooms
12 responses so far ↓
1 katie // Jan 26, 2009 at 10:28 am
I just made a mushroom risotto this weekend, too. I am always looking for ways to eat more brown rice but I never would have thought of risotto. Thanks!
2 Joy // Jan 26, 2009 at 10:54 am
I’ve never made risotto and I’ve been meaning to. I’ll keep your recipe in mind the next time I get mushrooms — I finished them already. Haha.
3 Nirvana // Jan 26, 2009 at 10:55 am
You’ve convinced me to make this recipe, even without the pictures
4 Rita // Jan 26, 2009 at 2:31 pm
Sounds delicious, but did you stir it for a whole hour? That’s worse than making polenta!
5 ttfn300 // Jan 26, 2009 at 5:52 pm
i’ve done it with steel cut oats, but have been meaning to try it with brown rice
love it!
6 Pearl // Jan 27, 2009 at 1:18 am
i <3 shitake mushrooms!
7 Kristen // Jan 27, 2009 at 6:56 am
I remember loving this when you made it at a dinner party. YUM. Glad you posted the recipe so I can make it at home.
8 VeggieGirl // Jan 27, 2009 at 8:41 am
No worries – risotto is so delicious, it doesn’t matter that it’s not particularly photogenic
9 emily // Jan 27, 2009 at 8:43 am
I love the way you write. I am definitely going to make this!! I am also going to go buy some cheese to eat immediatement.
10 adele // Jan 27, 2009 at 12:49 pm
I was thinking about writing about mushroom risotto just the other day. It must be January.
11 Joy the Baker // Jan 28, 2009 at 4:01 pm
I love that you have a whole post about risotto without one photo of the stuff. You’re right, mushroom risotto just isn’t that photogenic at all! Delicious though… super extra delicious!
12 The Duo Dishes // Jan 28, 2009 at 4:19 pm
First time we’ve seen brown rice in a risotto. This is probably full of earthy, deep flavor with the mushrooms too.
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