Before I started blogging (and had a little more free time), I used to love to make risotto. Arborio is my preferred rice when making risotto. It’s short grain and has a high starch content, so it makes a stickier, creamier, risotto.
I had an abundance of mushrooms the other day. The first recipe that came to mind was risotto, but I didn’t have any arborio rice on hand. I decided to wing it using long grain rice instead. The result is not as creamy as regular risotto, but still quite good. See what you think:
Mushroom Risotto With Long Grain Rice
3-4 cups chicken broth, divided
2 Tbsp. olive oil, divided
1/2 pound crimini mushrooms, thinly sliced
1/4 onion, chopped
3/4 cup long grain rice
1/4 cup dry sherry
salt & pepper to taste
2 Tbsp. butter
1/4 cup grated Parmesan
Warm 2 Tbsp olive oil in a deep medium-sized skillet over medium-high heat.
Add mushrooms and cook until soft, about 3 minutes.
Remove mushrooms and liquid to a bowl and keep warm.
Add 1 Tbsp. olive oil and chopped onion to the skillet. Cook 1 minute.
Add rice, stirring to coat with oil, about 2 minutes.
Once rice has a slightly golden color (it will look lightly toasted), add wine.
Stir until wine is fully absorbed. Add broth, 1/2 cup at a time, stirring until each 1/2 cup is fully absorbed. You will know when it is done when the rice is al dente (you may have to take a small taste, just to make sure 😉
Remove from heat. Stir in mushrooms with their liquid, butter and Parmesan. Season with salt and pepper to taste.