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Thursday, November 9, 2017

Brown Rice with Mushroom (Italian Risotto)

Bright  cooks up a classic Brown Rice Mushroom version in her own home using Armillaria mellea but check what's availabel where you are and give it a go then let us know how you get on.
Ingredients ♥
1 Diced green ball pepper
2 Diced Onions
3 Diced Garlic Cloves
2 Cups Brown Rice
1 Cup Wine
1.2L Chicken Stock
1 tsp olive oil
¼ tsp salt
200g mixed mushrooms, diced
1 tbsp dairy-free cream, or butter
15g dairy-free cheese, grated
Pepper pinch
Vegetable nut

Heat 1 tsp of oil in a non-stick pan. Add the onions fry 3 to 5 minutes then add green pepper,   vegetable nut, fry 3 minutes.
Add mushrooms and cook for 4-5 minutes, until slightly browned.
remove it from the pan and allow to cool.

- Toast the rice in same pan on a medium heat, as you pour in the rice,  stir frequently until it becomes pearly but not browned (about 5 minutes). add fresh rosemary
deglaze the pan with the wine and stir continuously until the liquid has been absorbed.
- Add the salt and 1 ladleful of stock to the rice – or just enough to cover it – and simmer, stirring frequently but not constantly until most of the stock has been absorbed. Keep adding stock a ladle at a time, ensuring that each addition is absorbed before adding more. NOTE: You may not need all the stock mentioned in the ingredients.
- Keep adding stock and cooking the rice for 15-18 minutes in total, depending upon the rice used. After the first 7-8 minutes of cooking time, stir in the cooked mushrooms mixture. The cooked rice should be tender, creamy and still with a light bite to it, and its texture should be fairly fluid, or “all’onda” (flowing in waves). There is more info on this in the tips section below.
- To finish, turn off the heat, stir through the butter, the cream and the cheese, adjust salt to taste and basil and pepper, let the risotto rest for 3 minutes before serving. This will allow the rice to relax and yield an even creamier result. Risotto should be eaten at once, as it continues to cook in its own heat, and can become dry with the grains becoming too soft.

Pour the stock into a saucepan and bring to a simmer over a medium heat. The cooking liquid should be kept at simmering temperature for the entire time.

- The toasting process heats the exterior of the grains and prevents breakage, which seals in the natural starches.
- The best rice varieties to make risotto are arborio, carnaroli, vialone nano, bomba and sushi rice.
- You can use any kind of dry wine for this recipe, and you can also omit it or substitute it with ¼ tsp of white vinegar to be added with the cheese at the end of the cooking.
- We used a mixture of oyster, close-cup and shiitake mushrooms, but any other kind will work. To use another ingredient instead of mushrooms, simply prepare and cook them separately, and add them halfway through the cooking time as we did with the mushrooms.
- The traditional ingredient to “cream” the rice – “mantecare” in Italian – is butter. However, cream is also a great option in this case.
- The traditional texture of risotto is fairly fluid, or all’onda (“wavy, or flowing in waves”). It is served on flat dishes and should easily spread out but not have excess watery liquid around the perimeter.

Author: Bright Mary Elias
See video here
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