Black Rice Risotto

We had bought Black Arborio rice from Eataly in NYC and finally decided I would try this. It was a different risotto flavor very nutty --the mushrooms added a nice flavor. The rice actually turned almost a burgundy color. NOTE to self do not use wooden utensil for making as it stained it a purplish color! This recipe took longer to cook than it said and used a lot more liquid I switched to water as it was becoming very salty tasting.

8 cups low-sodium chicken broth I also used another 3+ cups of water

1 tablespoon extra-virgin olive oil

1 large red onion, finely diced

2 cloves garlic, minced

8 oz brown cremini (baby bella) mushrooms cut in 1/2" pieces

1 1/2 cups black rice

1/2 cup dry white wine

Freshly ground pepper

3/4 cup grated parmesan cheese

1/4 cup fresh basil leaves, thinly sliced

Bring the broth to a simmer in a saucepan over medium-high heat; cover and keep warm.

Meanwhile, heat the olive oil in a large saucepan over medium heat. Add the mushroom and sauté 

until almost brown then add the onion and cook until

soft, about 4 minutes Add the garlic in the last minute.

Add the rice and cook, stirring, 1 minute. Reduce the heat to medium low. Stir 

in the wine until the liquid is absorbed, about 3 minutes.

Ladle in 3/4 cup hot broth and cook, stirring constantly, until the liquid is absorbed, 6 to 7 minutes.

 Repeat with the remaining broth, adding 3/4 cup at a time, until the rice is tender but somewhat 

chewy, about 50 minutes. (It took at least 90 minutes for us)

Stir in pepper to taste and 1/2 cup parmesan. Divide among bowls. Top with the 

remaining 1/4 cup parmesan and the basil.