Contrary to popular belief, risotto is a cooking method, not necessarily a dish. It refers to the way you are meant to add warm liquid to the rice gradually while stirring. This releases the starches from the rice into the liquid, creating creaminess. So, rice cooked in an oven or in a pressure cooker even, could never be risotto (in a traditional sense anyway). However, this does mean that any kind of rice or grain can be the rich and creamy risotto we all know and love. The best rice for a traditional risotto is technically Arborio, but its a bit expensive and not exactly nutrient dense. Any medium or short grain brown rice will do just fine!
The risotto I know and love has buckets of parmesan cheese and a healthy dose of butter, but after supplementing this classic recipe with a flavor combo like lemon rosemary, I barely even miss it.
Lemon Rosemary Brown Rice Risotto
This risotto is so creamy just like the traditional version, but instead of adding a bucket of parmesan cheese and heaps of butter, it has a splash of lemon and a bit of rosemary!
- 3 Tablespoons olive oil, divided
- 1 onion, finely chopped
- 2 cloves of garlic, finely chopped
- 4 cups vegetable stock
- 1/4 cup dry white wine
- 1 cup medium or short grain brown rice
- 1/2 lemon, juiced
- 3 sprigs rosemary
- 2 portobello mushrooms, sliced
- Step 1 1. In a sauce pot over medium heat, add 1 Tbsp oil. When it moves like water, add the onions and garlic. Cover the pot and let them sweat a bit!
- Step 2 2. Put the stock in another pot and let it hang out over low heat.
- Step 3 3. Add the wine, and pour yourself a glass while you’re at it. Add the rice. Cook and stir until fragrant.
- Step 4 4. Add the stock, 1 cup at a time, stirring often until nearly evaporated after each addition.
- Step 5 5. Add the lemon juice and the rosemary. The risotto should be loose enough that it does not stand up in a mound. A flatter risotto is a sign of a creamy one. Keep it warm.
- Step 6 6. Heat remaining 2 Tbsp oil until in a skillet over high. Add the mushrooms with a generous pinch of salt and pepper. Cook until golden, then flip. It is important with mushrooms that you don’t overcrowd the pan, since they retain so much water. They need breathing room to get nice and brown, so make sure your skillet of choice is large enough.
- Step 7 7. Serve the risotto topped with the mushrooms, a wedge of lemon, a sprig of rosemary, and chopped parsley if desired.