Author Notes
This recipe uses a mix of different kinds of rice. I use a commercially made mix (Lundberg's Wild and Brown Rice) because I don't know that much about rice. It does take a long time to cook the risotto but you will feel very virtuous eating it. Vegan if you make it without the Parmesan. It will still be delicious. —luvcookbooks
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Ingredients
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3 tablespoons
olive oil
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4
leeks, cleaned and thinly sliced
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6 ounces
wild mushrooms, thinly sliced
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2 cups
wild and brown rice mixture
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1/2 cup
white wine
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4-6 cups
vegetable broth, warmed
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3 tablespoons
olive oil
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12 ounces
wild mushrooms, sliced
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salt and pepper, to taste
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freshly grated Parmesan (optional)
Directions
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Warm the olive oil in a heavy pan and cook the leeks until they are soft. Add the mushrooms and cook until they are soft as well. Salt and pepper to taste.
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Add the brown rice mixture and stir until it glistens. Pour over the wine and let it bubble away.
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Gird your loins. Add stock ladle by ladle, stirring every minute or so. The rice should be moist but not too wet, bubbling but not boiling. Don't let it stick or the dish will scorch and be ruined.
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It will be about an hour before the rice is almost done. It will have a little bite but not much. Warm the remaining olive oil in a saute pan and saute the remaining mushrooms until the pan is almost dry. At first the mushrooms will give off a lot of water but you will let it cook off. The flavor will concentrate. You will feel faint from hunger after all the stirring.
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Stir the mushroom mixture into the rice mixture. Add a handful of Parmesan if using and stir a little more. Pass additional Parmesan at the table. Pour a glass of white wine and enjoy!
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