How to make Black Rice Risotto | Quarantine Cuisine скачать в хорошем качестве

How to make Black Rice Risotto | Quarantine Cuisine

Can you even find black rice at the ransacked grocery store right now? This is a useless recipe, my bad. Shoutout to my boy Paul for composing the QC jingle (  / cool-spice  . Recipe and directions in their archaic form: 1 C of Black Rice .5 Onion (white or yellow, medium, finely diced) 1 or 2 Shallots (finely diced) 1 Celery Stalk (finely diced) ~8 oz. of your mushroom(s) of choice (cubed or sliced) Olive Oil and/or Butter for sautéing ~1/3 C of White Wine (dry) 32 oz. of Stock (I prefer veggie, but you do you) Handful of Parsley, roughly chopped ~1 tbsp of Unsalted Butter Parmesan, Asiago, and/or Romano (grate however much you want!) 1. In olive oil and/or butter, brown the mushrooms in a medium pan. A sauté pan with a lid will work best. Add a pinch of salt to help water release. Set aside when done. 2. Lightly cook the onion, shallot, and celery. They shouldn’t brown, but get some color on ‘em. 3. Stirring into the veggies and remaining oils, toast the black rice in the pan for approximately one minute. 4. Deglaze with white wine. Let alcohol cook off. 5. Pour ~12 oz. of stock into the pan. Stir and let simmer until reduced. 6. Add remaining stock in ~6 oz. increments, stirring, letting reduce, and repeating until you’re out. This total stock simmering time should be about as long as your rice needs to cook, so check your packaging. 7. When the rice is closed to finished (the stock has mostly reduced, the rice is almost tender enough to eat, everything is looking nice and goopy), stir in butter, parsley, and cheese. 8. Stir in the juice of half a lemon, a tbsp or so of vinegar, or a small glug of white wine (optional step, but will help with balance) 9. Turn off burner heat and cover with a lid. Allow to rest 5-10 minutes. 10. Serve garnished with small sprig of fresh parsley and grated cheese, if you so wish, and enjoy!