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Author Notes: When I made this risotto, I was out of Arborio rice and didn't have time to run to the store.
Let’s call this brown rice risotto a happy accident. Though it doesn’t get nearly as creamy as risotto, I loved the nutty, earthy flavor and slightly chewy texture of the brown rice. Then again, when you toast something in bacon grease as one of the first steps, how could you not like it? —SavvyJulie
medium yellow onion, chopped
cups medium grain brown rice
cup dry white wine
cups vegetable stock
teaspoon freshly ground black pepper
tablespoons unsalted butter
cup fresh chives, chopped
- In a large kettle or covered pot, bring the stock and water to a simmer.
- In the meantime, cook the bacon until browned and crispy in a large stockpot over medium heat. Using tongs, remove the bacon from the pan.
- Add the onion and rice to the pan and stir to coat with the bacon grease. Allow to cook for 3-4 minutes, or until the rice begins to toast. Add the wine and stir until it is reduced by half, about 3 minutes.
- Decrease the heat to medium-low. Add the water and stock one-half cup at a time, stirring after each addition until most of the liquid is absorbed. Continue until the rice is soft and a bit creamy. This may not require all 10 cups of liquid.
- Chop the bacon into bite-sized pieces. Add the bacon, pepper and butter to the risotto, stirring until the butter is completely melted.
- Serve topped with fresh chives.