How to make it

  • Heat the oil in a large saucepan, add the shallots and garlic and cook gently for 5 mins.,stirring. Drain the porcini, reserving their liquids and chop roughly. Set aside. Add the brown rice to the shallot mixture and stir to coat the grains in the oil.
  • Stir the stock and the porcini liquid into the rice mixture. Bring to a boil, reduce heat and simmer uncovered for about 20 mins or until most of the liquid is absorbed, stirring frequently.
  • Add the porcini and fresh mushrooms, stir and cook for another 15 minutes, until the rice is tender and the liquid absorbed, stirring frequently.
  • Season with salt and pepper to taste, stir in chopped parsley and grated Parmesan and serve immediately.

Reviews & Comments 4

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    " It was excellent "
    momo_55grandma ate it and said...
    love mushrooms thanks
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  • jenniferbyrdez 10 years ago
    Love risotto. Don't make it any more 'cause I'm too fat and lazy, but this looks delish. Thanks hon.
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  • lunasea 10 years ago
    I love new risotto recipes - thanks for sharing. I'm saving it to try soon...
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  • wolfpackjack 10 years ago
    This looks great, thanks for posting this.
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