Photo: Black Rice Risotto Recipe
Ingredients
- 6 cups low-sodium chicken broth
- 1 tablespoon extra-virgin olive oil
- 1 medium onion, finely diced
- 1 1/2 cups black rice
- 1/2 cup dry white wine
- Kosher salt and freshly ground pepper
- 3/4 cup grated parmesan cheese
- 1/4 cup fresh basil leaves, thinly sliced
Directions
Bring the broth to a simmer in a saucepan over medium-high heat; cover and keep warm.
Meanwhile, heat the olive oil in a large saucepan over medium heat. Add the onion and cook until soft, about 4 minutes. Add the rice and cook, stirring, 1 minute. Reduce the heat to medium low. Stir in the wine until the liquid is absorbed, about 3 minutes.
Ladle in 3/4 cup hot broth and cook, stirring constantly, until the liquid is absorbed, 6 to 7 minutes. Repeat with the remaining broth, adding 3/4 cup at a time, until the rice is tender but somewhat chewy, about 50 minutes.
Stir in 3/4 teaspoon salt, pepper to taste and 1/2 cup parmesan. Divide among bowls. Top with the remaining 1/4 cup parmesan and the basil.
Photograph by Andrew Mccaul
Serves:4
Calories 450
Total Fat 13 grams
Saturated Fat: 5 grams
Total Carbohydrate: 65 grams
Protein 21 grams
Sugar: 3 grams
Fiber: 6 grams
Cholesterol: 15 milligrams
Sodium: 780 milligrams
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By UCFMILF
on March 17, 2013
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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.
By dahflin_11646484
CORAL GABLES, FL
on February 24, 2013
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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!
By tjaynes78
knoxville, 82
on July 11, 2012
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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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