Risotto is a favorite rice dish at my house. I generally use arborio rice, short fat white grains. It takes about 18-20 minutes to cook on the stovetop. Someone got me a bag of short grained brown rice. Saturday I tried it out for risotto. And, as it takes longer than white rice, I made it in my Instant Pot pressure cooker; easier, faster and less heat in my kitchen. It was pretty tasty. And super healthy as brown rice is a whole grain. This was a wild mushroom risotto made with chicken of the woods shrooms which I had harvested last fall and frozen partially precooked. Delicious! Baby bella or cremini mushrooms would work well; slice and sauté before adding to the recipe. Or sub in a cup of frozen peas or barely cooked chopped asparagus.
Wild Mushroom Brown Rice Risotto
1 cup brown short grain rice
1 Tbsp. olive oil
½ c diced onion
1 garlic clove minced
1/3 c dry white wine
1 2/3 cups chicken broth
1 tsp sea salt
1 cup cooked wild mushrooms; 1 ½ c sliced mushrooms cooked in 2 Tbsp butter 3-6 minutes
1/3-1/2 cup just grated Parmesan cheese
Put IP on sauté feature, let heat then add olive oil. Add finely diced onion, cook 4-5 minutes, stir often. Add rice, stir and cook a minute, add wine, cook a minute, add garlic, stir and cook 30 seconds. Add broth and salt. Put on lid, lock and put on pressure for 35 minutes. While it cooks sauté the shrooms. At end of 35 minutes do a quick release, open, stir and add the mushrooms, stir and add cheese, grind on black pepper. Stir and serve. Enjoy!
Note, if watery you can put on sauté for 3-5 minutes to dry it out some. Or, if dry add up to a quarter cup more broth.