brown rice oven risotto with mushrooms & pork
No Image
Using the oven for a large portion of the cooking time makes risotto made with brown rice as easy as with white. Brown rice is better for us than white because of its inclusion of the fibrous outer layers of rice. Sadly it takes at least twice as long to cook. No one wants to spend an hour using the usual, almost constantly stirring method usually recommended for risotto. Your oven comes to the rescue! This recipe includes the specific ingredients I use to make this dish. You may substitute at will to use the broths, vegetables, and meat you prefer.
►
yield
4 large main dish servings, 6 to 8 as a side dish
prep time
30 Min
cook time
1 Hr 15 Min
method
Bake
Ingredients For brown rice oven risotto with mushrooms & pork
-
4 Tbspolive oil, extra virgin, divided
-
1/2 cshallots, minced (about 2 medium-large shallots)
-
1 Tbspgarlic, minced (about 2 large or 4 small cloves)
-
2 3/4 cchicken stock, homemade
-
2 cwater
-
2 Tbspdemi-glace concentrate
-
1 1/2 cbrown short grained rice
-
1/4 cdry vermouth (or up to 1/2 cup other white wine)
-
8-10 ozwhite mushrooms, sliced
-
2 lgfresh portabello mushrooms, stems & gills removed, diced (1/2 inch cubes)
-
1 dashsalt
-
6 ozpork shoulder butt, cooked & shredded
-
1 cflat-leaf parsley, chopped
-
2 ozparmigiano reggiano, freshly grated
-
3 Tbspbutter, unsalted
How To Make brown rice oven risotto with mushrooms & pork
-
1Preheat oven to 375F. You will be working with two pots (saute pan and Dutch oven), a microwaveable bowl, and three cooking methods (stove top, microwave, and oven) in tandem. Everything is stirred together at the end.
-
2Preheat a medium large, heavy-bottomed, Dutch oven over medium-high heat on the stove top. Add 2 tablespoons olive oil, shallots and garlic. Saute, stirring occasionally, until the vegetables are translucent and slightly browned. About 5 minutes. Do not burn; turn down heat if necessary.
-
3In a large microwavable bowl, heat the chicken stock and water until close to boiling (5 to 6 minutes) and stir in the demi-glace paste until dissolved. Set aside.
-
4Add the rice to the shallots and garlic in the Dutch oven. Saute, stirring frequently, until rice looks glossy. About 1 minute. Add vermouth and simmer until almost dry. About 2 minutes.
-
5Set aside 3/4 cup of the stock mixture. Add the remaining stock to the rice in the Dutch oven. Stir briefly. Cover and place Dutch oven in the center of the oven. Bake for about 50 minutes or until most of the liquid has been absorbed and the rice is almost done. Do not over cook. Brown rice will remain "toothsome" and will never be as soft as white rice.
-
6While the rice is baking, prepare the remaining ingredients. Preheat a large saute pan or skillet over medium-high heat on the stove top. Add the remaining 2 tablespoons olive oil and the mushrooms. When the mushrooms have started to wilt. Sprinkle in the salt to encourage release of the mushroom liquid. Saute, stirring occasionally, until the mushrooms are translucent and slightly browned and the mushroom liquid is mostly evaporated. About 5 minutes. Add the parsley and the pork and heat through. Do not burn; turn down heat if necessary.
-
7Upon removing the rice from the oven, add the 3/4 cup of reserved broth and stir vigorously to develop a creamy texture. About 1 minute.
-
8Add the butter to the rice, 1 tablespoon at a time, and stir vigorously to incorporate. Stir in the grated parmesan. Finally, stir in the pork and mushroom mixture.
-
9Serve hot.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
Categories & Tags for Brown Rice Oven Risotto with Mushrooms & Pork:
ADVERTISEMENT
ADVERTISEMENT