Risotto is one of the most common ways to make rice in Italy. Once you have tried it, you will completely understand why. It has a creamy mouthfeel that is not a usual characteristic of rice. Try my mushroom parmesan baked brown rice risotto to see what I mean.
Traditonally, risotto is made with arborio rice. It is a short grain white rice that readily releases its starches to produce the creamy texture. I used brown rice in my version because it is higher in protein and fiber.
You cannot use just any brown rice to make a risotto, however. You will want to seek out short-grained brown rice because it too will release its starches to make the creamy texture that is characteristic of risotto.
Brown rice can take almost twice as long to cook in comparison to white rice. Therefore, I choose to bake this risotto instead of cooking it on the stovetop (which is traditional).
Tips and Tricks for cooking the Mushroom Parmesan Baked Brown Rice Risotto recipe:
- The risotto will look dry when you first pull it from the oven. That’s ok because we are going to stir in more broth, mushrooms, butter, parmesan, and white wine. Give it a good stir to incorporate everything and make it nice and creamy.
- Don’t try to substitute the rice. If you don’t have short-grain brown, then look for antother recipe that uses the kind of rice you have. The amount of liquid and cooking time will vary based on the rice variety.
- Try mixing in fresh herbs. Basil, oregano, thyme or rosemary would all be delicious. You can also get creative with the veggies if mushrooms are not your thing. Asparagus or green peas would be traditional.
- 1 TBS olive oil
- ½ cup finely diced onion or shallot
- 1 garlic clove, minced
- 3 ½ cups broth
- 1 cup short grain brown rice
- 2 TBS butter, divided
- 8 oz baby bella mushrooms
- ½ cup shaved parmesan cheese
- ¼ cup dry white wine
- ½ tsp salt
- Black pepper to taste
- Preheat oven to 375 F.
- In a dutch oven with a lid, saute the onion or shallot in olive oil until soften. Add garlic and saute another minute.
- Mix in 3 cups broth and bring to a simmer. Mix in rice, cover with a lid, and transfer to the oven. Bake for 60 minutes.
- About 20 minutes before the rice is done, saute the mushrooms in 1 TBS butter until they have released their liquid.
- Remove from the oven and stir in additional ½ cup broth, remaining 1 TBS butter, sauted mushrooms, shaved parmesan, dry white wine, salt, and black pepper to taste. Stir for about 2-3 minutes, or until the mixture looks thick and creamy.
That looks and sounds delicious! That tableware too😍😆
Thanks Ashely! The tableware is the best. So stylish just like the person who gave it to me! 😉