Risotto with Brown Rice
- brown rice - 1 cup (250 g)
- mushrooms - 9 oz (250 g)
- white wine - 2/3 cup (150 ml)
- onions - 1 head
- broth - mushroom
- cheese - 3 oz (80 g)
- parmesan - 2 tablespoons, grated
- black pepper
- white pepper
Soak the brown rice for 30 minutes in cold water. Heat the olive oil in a saucepan with a wide bottom and fry the chopped onion and mushrooms. Add salt to taste, then the drained rice, and finally top it up with hot mushroom broth.
As soon as the rice absorbs the liquid, add the white wine and a few minutes later, pour in more mushroom broth. Keep adding broth until the brown rice boils completely and be sure to stir often. Finally, season it to taste with salt, black pepper, white pepper and mix in the grated cheese, after removing from the heat.
Serve the dish hot, with grated parmesan cheese on top.