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I make my own stock from the backs, necks, and assorted parts (except livers) that come with our whole chickens, using Mark Bittman's basic recipe, and use most of the stock I freeze on this recipe: it's a favorite on Sundays with roast lamb and a braised vegetable. This is based on Bittman's mushroom risotto recipe: both the stock and the risotto recipes are in his amazing How to Cook Everything. For this recipe, I have substituted brown rice and adjusted the proportions of liquid and rice accordingly. Unlike with white arborio rice, cook brown rice until it is thoroughly done: the rice will have plenty of bite.
Makes 6 servings
2 cups short grain brown rice
2 cups sliced mushrooms, any variety (frozen is fine)
6 cups strong chicken stock
3 shallots, minced
4 tbs butter
¾ cup dry white wine
salt and pepper
½ cup or more Parmesan or other dry sharp cheese
In a heavy pot over medium heat, soften the shallots in 2 tbs of butter. Add the mushrooms and cook through, about 10 minutes. Add the rice and stir to coat. Add salt and pepper and wine. Boil the wine away, stirring frequently. Add the stock ½ cup at a time and allow the rice to become almost dry between additions, and continue stirring frequently, about 1 ½ hours. When the rice is completely done, add the other 2 tbs of butter and grated cheese to taste. Add salt and pepper to taste.