Black Rice Risotto with Garlic and Parmesan

I was sitting here, trying to write a lesson plan when my mind kept reliving an incredible dish we had months ago, making it very difficult to focus on learning standards. So, instead I switched gears and decided to try and dissect what we ate from memory and remake it, hoping for the same outcome.

Risotto is not in my wheelhouse. I make it often enough but I use only one recipe, the one that allows me to leave the stove because let’s be real, no one has time to stand, stir and repeat. I took this recipe but used black rice with the addition of some cream, fresh parmesan and garlic at the end.

I’m not going to lie, it was pretty good. Rich and garlicky, probably best alongside a light main dish or a salad.

*recipe adapted from Barefoot Contessa Easy Risotto

Ingredients

5 cups simmering chicken stock, divided.

1½ cups black rice

1/4 cup white wine

1 cup freshly grated Parmesan cheese

1/4 cups heavy cream

Minced fresh garlic, as much as you want.

Directions

Preheat the oven to 350 degrees.

Place the black rice and 4 cups of the chicken stock in a Dutch oven, or a heavy bottomed stock pan. Cover and bake for 45 minutes, until most of the liquid is absorbed and the rice is al dente aka still a bit chewy.

Remove from the oven, add the remaining cup of chicken stock, the parm, wine, cream and your garlic and stir vigorously for 3 minutes. Taste for salt, add pepper for kicks.

Top with more parm and garlic (if you want to).

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