Brown rice risotto
Mar. 8th, 2007 05:41 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
mmcnealyThis recipe is based off of the recipe for Riso in the cookbook Tasty: Get great food on the table everyday by Roy Finamore. I *love* this cookbook, and I'm ordering it from Amazon since its passed my "cookbook from the library" test of making three recipes out of it and at least one good enough to make twice.
Ingredients
1 cup short grain brown rice (I used Farmer's Select California brown rice, its the same size as the Aborio that I have in the cupboard)
2 Tablespoons Lemon juice (the original calls for juice and zest of one lemon, I used lemon juice since I had it and left out the lemon peel since that makes it a bit too lemony for my taste)
1 large egg
4 Tablespoons unsalted butter
1/2 c freshly grated pecorino romano (the original calls for Parmesan)
Bring a large saucepan of water to a boil and salt it liberally. Pour rice into the water while you stir it so it doesn't clump. Put lid back on pan and cook it until rice is soft but still a bit chewy. I cooked it for around 30 mins, and it probably needed more as the resulting rice is a bit chewy.
Meanwhile, combine the egg and lemon juice and beat it well with a fork. Grate cheese.
When the rice is done, save 1 cup of the cooking water, and drain the rice but not too throughly. Add the lemon and egg and stir. Add the butter and stir. (You can mix these two steps up and it still comes out fine!)
When the butter is melted, stir in the cheese. Add enough of the cooking water until the rice is a bit soupy. The original says not to make it too soupy, but the rice will continue to absorb moisture and if you don't make it a bit soupy the leftovers are too dry.
Serve right away, and its supposed to make 4 servings, but I find that it makes a good side dish for dinner and lunch the next day for one person.
The resulting risotto is a bit chewier than regular risotto, but the flavor is fantastic and its great comfort food for a day like today.
Ingredients
1 cup short grain brown rice (I used Farmer's Select California brown rice, its the same size as the Aborio that I have in the cupboard)
2 Tablespoons Lemon juice (the original calls for juice and zest of one lemon, I used lemon juice since I had it and left out the lemon peel since that makes it a bit too lemony for my taste)
1 large egg
4 Tablespoons unsalted butter
1/2 c freshly grated pecorino romano (the original calls for Parmesan)
Bring a large saucepan of water to a boil and salt it liberally. Pour rice into the water while you stir it so it doesn't clump. Put lid back on pan and cook it until rice is soft but still a bit chewy. I cooked it for around 30 mins, and it probably needed more as the resulting rice is a bit chewy.
Meanwhile, combine the egg and lemon juice and beat it well with a fork. Grate cheese.
When the rice is done, save 1 cup of the cooking water, and drain the rice but not too throughly. Add the lemon and egg and stir. Add the butter and stir. (You can mix these two steps up and it still comes out fine!)
When the butter is melted, stir in the cheese. Add enough of the cooking water until the rice is a bit soupy. The original says not to make it too soupy, but the rice will continue to absorb moisture and if you don't make it a bit soupy the leftovers are too dry.
Serve right away, and its supposed to make 4 servings, but I find that it makes a good side dish for dinner and lunch the next day for one person.
The resulting risotto is a bit chewier than regular risotto, but the flavor is fantastic and its great comfort food for a day like today.
![[identity profile]](https://www.dreamwidth.org/img/silk/identity/openid.png){kind=small}
(no subject)
Date: 2007-03-09 01:00 am (UTC)