Creamy Brown Rice Risotto Food

VERY EASY RISOTTO

Steps:

• Melt butter in a large skillet over medium-high heat. Cook green onions in butter briefly, then add the rice. Cook and stir for a few minutes to toast rice. Stir in water, and season with chicken bouillon and pepper. Bring to a boil, then reduce heat to medium-low. Cover, and simmer for 20 minutes.
• Remove from heat, cover, and let stand for 5 minutes. Stir in the Parmesan cheese.

MUSHROOM RISOTTO

Steps:

• Heat olive oil in a large skillet over medium-high heat. Saute the onion and garlic in the olive oil until onion is tender and garlic is lightly browned. Remove garlic, and stir in the parsley, celery, salt, and pepper. Cook until celery is tender, then add the mushrooms. Reduce heat to low, and continue cooking until the mushrooms are soft.
• Pour the milk and cream into the skillet, and stir in the rice. Heat to a simmer. Stir the vegetable stock into the rice one cup at a time, until it is absorbed.
• When the rice has finished cooking, stir in the butter and Parmesan cheese, and remove from heat. Serve hot.

THE BEST CREAMY RISOTTO RECIPE

Steps:

• Add the olive oil to a large pot or rondeau over medium-low heat.
• Pour in the onions and cook for 8-10 minutes or until lightly browned and translucent.
• Add in the garlic and cook for 1 to 2minutes.
• Next pour in the rice and toast for 3 to 4 minutes while stirring every 30 seconds.
• Deglaze with the wine and stir constantly until all of it has been absorbed into the rice.
• Add 4-8 ounces of warm chicken stock at a time to the rice while constantly stirring until it has been absorbed and then repeat the process until the arborio rice is cooked and al dente, or slightly crunch.
• Stir in the cream, parmesan cheese, salt, and pepper and cook for 2 to 3 more minutes.
• Serve with more parmesan cheese, pepper, and optional parsley garnish.

CREAMY BROWN RICE RISOTTO .

Steps:

• In a medium saucepan over medium-high, combine the rice and 2 cups water. Bring to a boil, then cover, reduce heat to simmer and cook for 20 minutes.
• Remove the pan from the heat, leaving it covered. The rice will not be completely cooked and there will be some water in the pan. Set aside.
• In a large skillet over medium-high, heat the oil. Add the onion and mushrooms, then saute until just starting to brown, about 3 to 4 minutes. Add the wine and stir vigorously for 1 to 2 minutes to deglaze the pan. When the wine comes to a simmer, add the bell pepper and the rice along with any liquid in the pan. Stir well.
• Add the broth and stir well. Bring to a simmer and cook, stirring frequently to prevent sticking, until the liquid has thickened and reduced, about 10 minutes. Stir in the cornstarch mixture, then cook for another minute. Stir in the cheese until melted. Season with salt and pepper. If desired, drizzle with truffle oil just before serving.

CREAMY CAULIFLOWER GARLIC RICE

Steps:

• Cook the rice according to package directions. Set aside.
• Bring the vegetable broth and water to a boil in a large pot. Add the cauliflower and boil for about 10 minutes, until tender. Transfer cauliflower pieces to a blender or food processor.
• Puree the cauliflower, adding milk or extra vegetable broth to get a smooth, creamy consistency. Season with salt. Pour over the cooked rice and stir to combine.
• In a large nonstick skillet, melt the butter and add the garlic, sauteing over low heat until the garlic is very fragrant, about 3-5 minutes. Add the creamy rice mixture and stir until butter and garlic is incorporated. Add cheese on top or stir it throughout the rice to get it melted. Season with additional salt and pepper to taste.

CREAMY BROWN RICE "RISOTTO"

Steps:

• Sauté onion and mushroom in 1 tbs. of olive oil until softened, in last 1-2 minutes of cooking add one crushed garlic clove and cook until golden
• Remove the vegatables from the pan and add in 2 more tbs. of olive oil. Add 3 crushed garlic cloves and cook until golden.
• Once garlic is golden deglaze pan with 1/2 cup chicken broth, reduce chicken broth and garlic until it is thick and brown then add in 1 tbs of butter.
• Melt butter into liquid and add in previous vegatables including the reserved cooked cauliflower.
• Add in the milk and let heat for about 30 seconds, then add in all of the cream cheese and continuously stir until it has melted inches.
• stir in all of the Parmesan cheese.
• When cheese has melted add in brown rice and stir in to sauce until fully combined and heated through.
• *TIP* I used left over cooked brown rice that was in the fridge but you can also use fresh brown rice and even use white rice, pasta, or just use this as a sauce for anything you feel fits :).