Risotto is not a really difficult dish but is does require more time than some people are willing to spend. I think every minute is worth it. With each cup of broth you infuse the rice with more and more flavor as you stir. I like using brown rice because it is healthier than white rice and I like the texture it gives to the risotto.
- 4 cloves garlic, finely chopped
- 1 small onion, chopped
- 200g (about 1 cup) white mushrooms, chopped
- 1 1/2 cups roasted chestnuts, shells removed and chopped
- 3 tablespoons olive oil
- 2/3 cup white wine
- 2 cups dry brown rice
- 5-6 cups chicken broth or stock (I used homemade)
- 3-4 cups water
- 3/4 cup freshly grated parmesan
- salt & pepper to taste
- In medium skillet or frying pan heat olive oil and sauté onion and garlic over medium heat until almost soft.
- Add mushrooms and chestnuts and cook about 3 minutes until mushrooms start to darken.
- Increase heat to high and add rice. Stir constantly to toast rice until starting to brown.
- Pour in white wine and continue stirring until liquid is evaporated.
- Add first cup of broth and continue stirring until the liquid is absorbed. Repeat this step with each cup of broth until all is absorbed. The brown rice requires more water than white or arborio to soften. If rice is not soft after you have added all the broth add one cup of water at a time until rice is al dente.
- Remove from heat and add parmesan and salt and pepper to taste. Serve immediately.
This recipe is perfect for serving as a side or you can add chicken and serve as a main course. You can’t skip the vino blanco (white wine). It gives a subtle intensity to the risotto that makes all the difference in the flavor.