I haven’t posted for an embarrassingly long amount of time. Not really any excuses: I’ve been cooking, and have a small pile of exciting recipes building up (really good vegetarian burgers! semolina milk pudding!). Anyway, here is one from last week. Making a risotto with brown rice is a time consuming endeavour, I’ll be the first to admit it. This isn’t one to make when you need dinner in half an hour. However, if you have the time, making a long slow risotto is very relaxing. Turn on music, enjoy a glass of the wine you are cooking with, and stir and potter. I made a cake and salad while vaguely watching the rice. Altogether, this was a lovely risotto. The brown rice gives a nuttiness and depth to the flavour that white rice just doesn’t have. On top of that, it has all the other things that make risottos so great: leeks, wine, butter, slipperiness fragrance, and so on. If you don’t have the time for brown, you can make this with white.
Brown Rice Leek Risotto (serves 5)
2 tablespoons garlic
2 tablespoons fresh herbs
1/2 cup white wine
3 cups brown rice
7 cups light vegetable stock (or some stock, some water)
Fry the leeks in half the butter until they are almost cooked. Add the garlic and herbs then fry for another minute. Add the rest of the butter and rice, and toss. Add the wine, and a cup of stock. Cook, stirring frequently, until the liquid levels have reduced. Add more stock. Continue until the rice is cooked (30-40 mins approximately). Serve hot.