Gluten Free Brown Rice Risotto Recipe
Ingredients
4 ounces cubed pancetta (can replace with 4 tablespoons (56 g) unsalted butter)
2 medium shallots, peeled and diced
2 cup uncooked short grain brown Arborio rice
1/2 cup dry white wine (e.g., Pinot Grigio)
4 to 4 1/2 cups chicken or vegetable stock
Kosher and freshly ground black pepper, to taste
2 tablespoons (28 g) unsalted butter
2 tablespoons (28 g) extra virgin olive oil
10 ounces fresh white or baby portabella mushrooms, sliced
10 ounces fresh asparagus spears, trimmed and cut into 2 inch pieces
2 ounces Parmigiano-Reggiano cheese, finely grated
Instructions
In a large, heavy-bottom saucepan, place the pancetta and cook over medium heat, stirring frequently, until the fat is rendered (about 2 minutes). Add the shallots and cook, stirring frequently, until translucent (about 4 minutes more). Add the rice and cook, stirring frequently, until it has become somewhat translucent (about 2 minutes). Add the wine and continue to cook until the alcohol evaporates (2 minutes more).
Add 3 cups of the stock, stir, lower the heat to medium, and continue to cook, stirring occasionally, until the liquid is mostly absorbed (about 20 minutes). Add at least another cup of stock and cook stirring frequently until the liquid is mostly absorbed. Continue to add stock until the rice is al dente (you’ll have to taste-test to determine) and the risotto is creamy. Salt and pepper to taste.
While the rice is cooking, place the butter and olive oil in a separate medium saucepan and cook over medium heat until the butter is melted. Add the mushrooms and cook, stirring occasionally, until the mushrooms are softened (about 5 minutes). Add the asparagus and about a dash of kosher salt, cover and cook for about 1 1/2 minutes or until the asparagus is bright green and slightly softened. Remove from the heat immediately or you will overcook the asparagus.
Serve the cooked rice in bowls, top with asparagus and mushrooms and sprinkle with grated cheese.
Adapted from the Tomato and Corn Risotto on page 113 of Gluten-Free on a Shoestring Quick & Easy: 100 Recipes for the Food You Love—Fast! (Da Capo 2012).