Short-grain brown rice gets a whole pound of fresh mushrooms and a shower of chopped green beans in this vegetarian risotto. If the rice isn't tender enough after you've stirred in all the porcini liquid, add water and continue cooking and stirring until it's done.
Bring a medium saucepan of water to a boil, and add 1 teaspoon salt. Stir in rice; reduce heat, and simmer for 15 minutes (rice will not be done). Drain. Set aside.
Place porcini in a medium bowl; add 3 cups hot water. Let stand 15 minutes. Drain through a sieve over a bowl; reserve liquid. Chop porcini.
Heat 1 tablespoon oil in a large skillet over medium-high heat. Add sliced fresh mushrooms; sauté for 8 minutes or until moisture evaporates and mushrooms begin to brown, stirring occasionally. Stir in reserved porcini, green beans, 1/4 teaspoon salt, and 1/4 teaspoon black pepper; cook for 2 minutes or until the green beans are crisp-tender. Place mushroom mixture in a large bowl; keep warm.
Return pan to medium-high heat; add remaining 1 tablespoon oil. Add shallots, and sauté 4 minutes or until tender. Add rice; cook for 2 minutes, stirring occasionally. Stir in remaining 1/4 teaspoon salt and 1/4 teaspoon black pepper. Stir in wine; cook 2 minutes or until the wine evaporates, stirring constantly. Add 1/2 cup reserved mushroom liquid to rice mixture; cook 3 minutes or until the liquid is nearly absorbed, stirring constantly. Stir in remaining mushroom liquid, 1/2 cup at a time, stirring constantly until each portion is absorbed before adding the next (about 30 minutes total). Stir in mushroom mixture, Parmigiano-Reggiano, and parsley; sprinkle with thyme. Serve immediately.
This is by far one of the BEST risotto dishes I've had. I used gluten free Lundberg Short Grain Brown Rice and didn't have any problems with absorbing the liquid. This is a time intensive dish, but it's sooooo worth it, especially since it's so healthy too! My husband keeps begging me to make this again. Additional tips and photos for this recipe can be found on my cooking blog: http://redlab27.alissahebert.com/2012/03/mushroom-green-bean-risotto.html
I thought this was really tasty. I disagree with another reviewer about not using the mushroom water. It added a lot to the dish. The only issue I had was I don't think I precooked the rice enough b/c I ended up adding 3 more cups of broth to get it tender. My fault though, I didn't notice the rice wasn't simmering until the 15 mins passed and I just carried on. Also, it was hard to find short-grain brown rice. I finally thought to look at whole foods who, of course, had it. Next time I probably will use Arborio rice and skip the precooking. But I thought the flavors were spot on and really earthy, I love mushrooms! Definitely time consuming, but all risottos are and I think are worth the time.
agree with the comment that it's not as creamy but it's still fantastic and so healthy. I made some changes based on what I had in the house and preferences. I used asparagus not green beans. Tasty. I used 1/2 chicken stock and 1/2 veg. stock instead of the mushroom broth and I'm glad I did. The dried mushrooms (used a blend, not just porcini) are really earthy and I don't think the added earthiness from the mushroom broth would be good. In fact, leftovers had more of an earthy flavor anyway. Also, I had a chunk of brie that was getting dried out so I crumbled this into the final dish....yum! Will save 'real' risotto for special occasions and feed this to the family for week night meals.
Totally delicious! With both the brown rice and the mushrooms, it was really "earthy" - but that was a good thing. As always, risotto took a million years to prep and cook, so its definitely not a weeknight meal, but worthy of a weekend winter night.