Sorry for the lack of posts recently, I’ve been cooking my socks off and feel like my feet have hardly touched the ground. But this is a really lovely recipe which I hope will make up me being a little quiet.
I love risotto. It’s so decadently delicious. People are often a bit intimidated by cooking risotto, but truly it isn’t as hard as you may think. A little time consuming, perhaps, but difficult? No siree.
Whilst eating a risotto makes me feel like I am getting an enormous hug from a lovely rotund Italian. I don’t like that it usually makes me feel like I have turned into a enormously rotund (wo)man.
So I have given the traditional risotto a healthy twist. You know I love to healthy up some of my favourite foods. Much in the same way that brownies got a heavenly healthy make over with my incredible no pudge chocolate fudge brownies and you remember that time I showed you how to make melt in the middle cookies which were actually good for you?
For this risotto I have used brown rice which is just so much better for you than white rice. It has a lower glycemic index than white rice, which means the insulin spikes in your blood are reduced so you won’t get the dreaded ‘carb crash’. Brown rice is also full of fibre and is much easier for your body to digest, so both your taste buds and your tummy will be thanking you for eating this healthy risotto.
Mushrooms and truffle has to be one of the best partnerships of all time. Like Bonnie and Clyde…only much more honest. More like peanut butter and jam…only much more wholesome. Actually, come to think of it, the union of mushroom and truffle is in a league of its own….truly scrumptious.
Brown rice takes a little longer to cook than white rice, but don’t let that put you off! I’ve made this lots of times and have found that par boiling the brown rice a little before hand means that the risotto is much quicker to cook and is even easier than a normal risotto! The cornstarch helps to give it the luxurious creamy feeling of a traditional risotto.
- 1 cup short grain brown rice (or brown sushi rice)
- 2 cups water
- ½ tablespoon olive oil
- 1 medium red onion, finely diced
- 350g mushrooms, thinly sliced
- 2 gloves of garlic, crushed
- squeeze of lemon
- ½ cup white wine
- 1½ cups chicken broth, room temperature
- ½ tablespoon cornstarch mixed with 1 tablespoon water
- handful of grated Parmesan cheese
- spoonful of mascarpone
- Salt and ground black pepper, to taste
- handful of chopped parsley
- Truffle-flavored olive oil (optional...but highly recommended!)
- In a medium saucepan over medium-high, combine the rice and water. Bring to a boil, then cover, reduce heat to simmer and cook for 20 minutes.
- Whilst you are waiting for the rice to cook you can get on with frying your mushrooms. Simply pop a little oil in a frying pan and then add the sliced mushrooms and fry until gorgeously golden. You might have to do this in batches, because if you crowd the pan the mushrooms go sad and soggy and you will never get them golden. Towards the end of the cooking, add the crushed garlic and then a squeeze of lemon juice. Season and then tip into a bowl and set aside for later.
- Now you can turn your attention to the rice. Remove the pan from the heat and leave it covered. At this point, the rice will not be completely cooked and there will be some water in the pan. That's exactly how you want it!
- Now take a pan, and over medium, heat the oil. Add the onion and fry until beginning to soften. This normally takes about 3 to 4 minutes. Add the wine and keep stirring for 1 to 2 minutes. When the wine comes to a simmer, add the rice (along with any of the rice water that is in the pan). Give it a really good stir.
- Add the chicken broth and give it another stir.
- Now, bring it to a simmer and cook. Make sure you stir frequently to stop it all sticking to the pan. Carry on until the liquid has thickened and reduced. This will take about 10 minutes.
- Stir in the cornstarch mixture, then cook for another minute. Stir in the parmesan and the mascarpone.
- Tip in your marvellous mushies and then have a taste. Season as necessary with salt and pepper and stir in the chopped parsley.
- For a truly decadent treat add a drizzle of truffle oil just before serving. SWOON.
- It's pure perfection just as it is, but I also love to serve it with roast chicken. Warning: this will make people fall in love with you.