red rice "risotto"

prep time:  tbd
cook time:  tbd
servings:  4

1 cup red rice
2 shallots - chopped
2 cloves garlic - chopped
1 cup porcini mushroom - sliced
2 cups mushroom broth
hearty handfuls of spinach
olive oil

1.  soak rice in cold water for a few hours before cooking.  coat a large pot with olive oil and place over medium high heat. a dd onion, season with salt and pepper and cook until translucent, about 1 minute.  add garlic and cook for another minute, until soft.

2.  add mushrooms, season and cook for about three minutes until soft and slightly browned.  add rice and let cook for about a minute, stirring throughout to mix.

3.  add broth and bring to a boil.  reduce heat to medium and let simmer, stirring occasionally, until most of the water is absorbed.  add spinach, mix to combine and remove the heat.  cover for about three minutes.

4.  uncover, fluff with fork, season with salt, pepper an cheese to your liking.  serve.

- goop, march 2013

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