Black Rice Risotto

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I have to agree with the post from Coral Gables. I too have made all types of Risotto and it is always requested for holiday gatherings. Making this recipe was an exercise in patience. It took me 2 1/2 hours and 72oz of chicken stock. I added dried Shitake mushrooms to my broth while heating it for extra flavor and added homemade roasted garlic to the onions while cooking them. These added extra depth of flavor to the nuttiness of the black rice. Although it was a tasty dish it was not worth the effort for just me and my boyfriend. I will go back to my tried and true Risotto recipes in the future and reserve the black rice for normal preparations.

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I've cooked all kinds of Risottos and have always gotten great praise, even Farro Risotto which takes a long time! However I have to admit that this black rise was even harder to cook. It took me more than 2hrs and 64FlOz of chicken stock to soften. Half way I decided to cover it and let it simmer for the grain to open and that helped me a little, but keep in mind you cannot leave it out of sight or it'll stick to the pot! I pretty much followed the recipe, but added a little bit of butter at the end as I do with all the other risottos. The flavor was to die for but I do not know if I'll cook it again due to its lengthy cooking time. My children and husband loved it!

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I recently read about the nutrional benefits of black rice so was excited when i found a recipe with ingredients i liked. This was really yummy. The rice has a very nutty flavor. I mixed in two chopped roma tomatoes and topped it with grilled chicken. This will definitely be added to my recipe collection.

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I have recently heard about black rice and this was my first try and cooking with it. I used garlic olive oil and at the end added several different kinds of beans and deleted the cheese as I am trying to elimate dairy from my diet. It was excellent and turned out great! Thanks for the great recipe...

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WOW! I am amazed at how flavorful this was! I didn't have any dry white wine but used a sparkling pinot grigio instead. I salt and peppered twice (once when I sauteed the onion and then a couple chicken stock ladles into the process. I did add about 1/2 tbsp of butter at the beginning just for a little bit more flavor.
I would recommend this to anyone. My boyfriend isn't a carboholic like myself and he said he could eat this every day of the week...that is saying a lot!

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This was AWESOME!!! I added 2 leeks and used rosemary flavored asiago instead of parmesan, but the black rice was so nutty! Ellie I love everything you make, thank you for another great recipe!

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Saw this in the magazine and ran out to buy some black rice to try this. Made almost exactly per recipe but used less than half the broth and reduced the cook time to 30 minutes or so...I l like the rice quite firm and al'dente. Very yummy!!!

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It is absolutely delicious and I would have given it 5 stars but it is a little time consuming. Definitely not a 30 minute meal. I do a low-fat/healthy lunch club and this was PERFECT with 2 clememtines! Thanks Ellie!