Forbidden Rice Risotto

comfort food.  that's what cold weather is all about...

but with a HEALTHY TWIST

let's just say that this is NOT your typical "risotto".

i would call it "risotto-like"...but it definitely fits the comfort-food category

all the deep rich flavors from the slow cooking and reducing are there, but the black rice has a different texture...almost "al dente-like" to regular rice.  it maintains it's shape no matter how long you cook it.  i cooked this for a good 1 hour and 20 minutes!  the black rice does not act like the Arborio used in classic risotto, but it does make an interesting twist on a popular comfort food dish.  

the end result was delicious and worth the effort, but i think i'll leave the risotto up to the professionals.

on the other hand....

for a fabulous easy recipe using this super-food rice...one on the sweet comfort food list, check out my post on "Black Rice Pudding".  i'm not sure i will make the risotto again (due to the time and effort), but i will surely be making the rice pudding for a healthy dessert alternative or breakfast treat..

Forbidden Rice...once revered for Emperor's only...is now considered one of the new "super-foods".

not only is it full of antioxidants, it is packed with a load of health benefits and more are being discovered.  for more information you might want to click HERE  and  HERE.

FORBIDDEN RICE RISOTTO

original found at Sparkpeople by user LITTLE_NIKKE

1 cup dried forbidden rice

2 1/2 - 3 cup vegetable or chicken broth

NOTE...i ended up using 4 cups homemade broth AND almost 1 can of low sodium broth (see more notes)

1 tbsp butter

1/2 medium shallot chopped fine

1/2 tsp dried thyme

1 big Tbsp shiitake mushroom powder

1/3 cup white wine

1/8 cup grated parmesan cheese

fresh thyme, basil or Italian parsley for topping

8-10 crimini mushrooms, sauteed and browned for additional topping

in a saute pan, melt the butter over medium heat and saute shallots until translucent.  do not brown.  add the forbidden rice and cook for a minute, stirring well so that the rice is well coated with butter and shallots.  deglaze the pan with the white wine and stir to incorporate.  when the wine reduces turn the heat to medium-low and add warm chicken stock...1/2 cup at a time.  add the dried thyme and shiitake mushroom powder.  when 1/2 cup has absorbed, add another...then do this again and again until all stock has been used and risotto looks creamy, done and delicious.  i guess this is "risotto 101".  i have never made risotto, but this is what i was told to do.  i'm sure it takes practice for a perfect risotto.

when you feel it is done, check for seasoning, stir in some grated parmesan and top with fresh thyme, basil OR Italian parsley...and sauteed crimini mushrooms.

A FEW NOTES...if i were to cook this again...i would probably pre-cook the black rice.  then go on with the risotto-like instructions.  i bet it would shorten the overall cooking time, make for a softer bite and it would take less stock.  the recipe called for 2.5 cups of stock and i went through about 5-6 cups of liquid AND it was on the stove for about 1 1/2 hours before it was done..

also when reheating (i had left-overs) just add a little more stock.

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