Black Rice Risotto Recipes
BLACK BEAN RISOTTO
Steps:
- Add 1/2 the olive oil to a saute pan over medium heat. Add the garlic, jalapenos and onions and saute for about 3 to 4 minutes, do not brown. Add the chili powder, cumin, oregano, bay leaf, beans and tomatoes and cook for about 2 to 3 minutes until all ingredients are warm, then set aside.
- Add the other 1/2 of the olive oil to a sauce pot and saute the rice until warm, about 30 to 60 seconds. Transfer the rice to the inner cooking pan of the RIZO Micom Rice Cooker and Warmer and place inside the cooker. Pour the heated chicken stock over the rice and then place the sauteed ingredients on top of the rice. Close the lid and press the risotto button to start. When the rice is finished it will automatically switch to warm mode. Press the RESET button. Add the salt, pepper, butter and cheese, mix all and serve immediately. Garnish with cilantro, scallion flowers and maduros.
FORBIDDEN RICE RISOTTO
I picked up a box of "Forbidden Rice" (or Chinese black rice) at the supermarket because it was on sale and had been wanting to try it for awhile. There weren't much in the way of instructions on it so I couldn't really buy anything for preparing it other than what should go with it. So I did a search when I got home and decided to make a risotto. This recipes is a mix of a few recipes I found and my own tweeks I made for my own tastes and what we had laying around. This takes longer to cook than an normal risotto because forbidden rice is whole grain so it doesn't get tender as quickly, but it has a wonderful dark purple colour and an lovely nutty taste and smell that make the extra time worth it. I made this with shrimp and zucchini in Gorgonzola sauce, which was an amazing combo. But this interesting mix of Italian and Chinese cuisine would go well with any seafood dish, especially one that has a cream or cheese sauce.
Provided by Tea Girl
Categories Rice
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Melt one tablespoon of butter in a pot over medium heat. Add the shallot and gently fry for 3-4 minutes until clear.
- Stir in the rice and cook for another minute.
- Add the sherry and deglaze the pan, stirring constantly, about a minute.
- When the sherry has reduced, add the hot chicken stock only enough to just cover the rice. Keep stirring, adding more stock like before when most of the liquid is gone.
- Continue to stir and add stock until the rice is tender but still with some bite. This took me about 35 minutes.
- Add the remaining butter and the parmesan, and season with salt and pepper to taste.
Nutrition Facts : Calories 909.3, Fat 12.4, SaturatedFat 6.7, Cholesterol 26.3, Sodium 1231.4, Carbohydrate 165.4, Fiber 2.9, Sugar 1.2, Protein 25.1
BLACK RICE AND ARBORIO RISOTTO WITH ARTICHOKES
You can use fresh baby artichokes for this if they're in season. Otherwise, it may be easier to find frozen ones.
Provided by Martha Rose Shulman
Categories dinner, side dish
Time 2h
Yield 6 servings
Number Of Ingredients 16
Steps:
- To cook the black rice, combine with 2 cups water in a saucepan, add salt to taste and bring to a boil. Reduce the heat, cover and simmer 30 to 40 minutes, until all of the liquid has been absorbed by the rice. Remove from the heat, remove the lid from the pan and place a dish towel over the pan, then return the lid. Let sit for 10 to 15 minutes.
- To trim the artichokes, fill a bowl with water and add the juice of 1/2 lemon. Cut the stems off the artichokes and, with a sharp knife, cut away the tops - about 1/2 inch from the top for baby artichokes. Rub the cut parts with the other half of the lemon. Break off the tough outer leaves until you reach the lighter green leaves near the middle. With a paring knife, trim the bottom of the bulb right above the stem by holding the knife at an angle and cutting around the artichoke, until you reach the light-colored flesh beneath the tough bottoms of the leaves. Cut in quarters and cut away the chokes. Place in the bowl of acidulated water until ready to cook.
- Put your stock or broth into a saucepan and bring it to a simmer on the stove, with a ladle nearby or in the pot. Make sure that it is well seasoned.
- Drain the artichoke hearts and pat dry. Heat the oil in a wide, heavy nonstick skillet or saucepan over medium heat. Add the onion and salt to taste, and cook gently until tender, 3 to 5 minutes. Add the artichoke hearts and the garlic and stir for 2 to 3 minutes, until the artichoke hearts are beginning to color.
- Stir in the arborio rice and thyme and stir until the grains become separate and begin to crackle. Add the wine and cook, stirring, until the wine has just about evaporated and been absorbed by the rice. Stir in enough of the simmering stock to just cover the rice. The stock should bubble slowly. Cook, stirring often, until it is just about absorbed. Add another ladleful or two of the stock and continue to cook in this fashion, not too fast and not too slowly, adding more stock when the rice is almost dry and stirring often, for about 20 minutes. When the rice is tender all the way through but still chewy, it is done. Add pepper, taste and adjust seasoning.
- Mince the parsley and lemon zest together, and add to the risotto with the black rice, along with another ladleful or two of stock and freshly ground pepper. Simmer, stirring often, for 5 minutes. Remove from the heat, add another small ladleful of stock and a teaspoon or two of lemon juice, and stir in the cheese if using. Serve right away, in wide soup bowls or on plates, spreading the risotto in a thin layer rather than a mound.
Nutrition Facts : @context http, Calories 461, UnsaturatedFat 7 grams, Carbohydrate 77 grams, Fat 9 grams, Fiber 14 grams, Protein 18 grams, SaturatedFat 2 grams, Sodium 1369 milligrams, Sugar 7 grams
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