How to make it

  • First, in a small pan on medium heat, boil the chicken broth.
  • Heat olive oil in a large and heavy pan on medium heat. Add the chopped shallots, garlic and thyme. Sauté for 1-2 minute until onion is soft.
  • Add the mushrooms and salt them (it will help them get softer), stir for another 4-5 minutes See Photo. I used Beech and Portobello mushrooms. See Photo
  • Add the black rice and stir for 2 minutes. Increase the heat, add the wine and stir until most of the wine has evaporated. Reduce the heat back to medium and start adding the pre-heated broth, 1 cup at a time until the liquid absorbs, keep stirring every couple of seconds and repeat the process of adding the broth. Depends on the cooking instruction and the rice type, it can take somewhere between 30 to 45 minutes. The rice needs to be with some firmness as you bite it and there shouldn’t be too much liquid – there needs to be enough to cover the rice and “wrap” it.
  • Turn the heat off, add the Parmesan and mix it into the rice until it melts. See Photo
  • This beautiful risotto is ready. A slice of Parmesan will be a good contribution to your plate. Have a glass of the white wine you used to cook, and enjoy a beautiful and delicious dish. Enjoy. See Photo

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