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Brown Rice Risotto

Ingredients

  • 1 onion
  • 3 cloves garlic
  • 1 T olive oil
  • 1 1/2 cups short grain brown rice
  • 3 1/2 cups chicken stock (divided - 3 cups, 1/2 cup)
  • 1/2 cup half-and-half
  • 2 T butter
  • salt and pepper
  • 1/2 cup fresh herbs
  • 4 ounces Parmesan cheese
  • roasted veg, mushrooms, and/or meat/shellfish

Instructions

  • Preheat the oven and sauté the aromatics in a Dutch oven - Preheat the oven to 375℉. I don't use convection here because the dish will be covered. Mince the onion and the garlic. Sauté the onions until soft, then stir in the garlic.
  • Add the rice, and then the wine - Add the rice and sauté with the onions and garlic until the rice begins to become translucent, then add the wine. Cook, stirring often, until the wine nearly evaporates. Stir in whatever ingredients you're using that will flavor the broth and/or benefit from the cooking time.
  • Simmer in the oven - Add the 3 cups of broth and salt/pepper to taste, then place the lid on the Dutch oven. Simmer, covered, in the oven for 55 minutes. Don't peek! While the risotto is cooking, grate the cheese.
  • Finish - Pull the risotto out of the oven and add the cheese, 2 T butter, 1/2 cup of warm broth, and the half-and-half. Stir vigorously, then fold in the roasted veg or any other pre-prepared ingredients you're using. Top with the fresh herbs and black pepper.

Notes

This technique works well with brown rice because the rice needs time to break down before it can start releasing it's starch, so there's no need to stand over it and stir and stir.  Just stir vigorously after you take it out of the oven and it will be just right.