Forbidden Rice Risotto
2 tablespoons butter
1 shallot, finely chopped
420 g forbidden rice (Chinese black rice)
4 tablespoons dry sherry
1 1/4 liters hot chicken stock (must be hot at least in the beginning to absorb well)
50 g parmesan cheese, fresh grated
salt ground black pepper Directions:
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

As we all know, I’m all about tweaking recipes…
b/c — *shrug* I can??

so, i took this recipe and tweaked it ๐Ÿ™‚
I used the shallot, chopped as fine as i could make it.
i used this black rice: (the whole bag!!)

almost 3 cups

I used a 32 oz container of chicken broth – reduced sodium, but i definitely recommend sodium free (they just didn’t have any at the store when i went) as well as a can of vegetable broth – which does give you more than the 1.25 liters, but, oh well. it still works.

and i used white cooking wine instead of sherry – cuz that’s what i had

i followed the instructions tho, heating up the broth(s) and then putting it on low until i used it all… and honestly, you DO have to stir this, but you can let it go for a few minutes at a time to let it absorb what it needs to…

while that was all absorbing away – i browned up some proscuitto:

super thin sliced prosciutto

super thin sliced prosciutto

after browning it up – ( i used probably 6 slices – this one was SUPER thin and stuck to each other like crazy!!)

set it aside, make sure to check on your rice – adding your broth as needed, and stirring it to keep it going

now here’s where you have some options – i chopped my prosciutto into small pieces and threw it into my mini food processor…you can choose to just keep it in small pieces and throw it in that way, but the cheese i bought was shredded and i knew i had to make it finer… instead of parmesan cheese, i purchased asiago cheese – i thought nutty rice? nutty cheese! yum! ๐Ÿ™‚

i also used definitely more than the recipe called for…

i love cheese

i love cheese

(( 5 oz))

i threw all that deliciousness into my mini food processor and ground it all up…and once ALL of my liquid was absorbed into my rice i mixed that and my prosciutto into the rice and stirred…and let all the yummy cheese melt…

and then i noticed that i was supposed to add some butter, so i did… probably 2 tablespoons… i don’t remember, i didn’t cut it, just used what i had left out of my little half stick…

and then i served it -throwing some parmesan cheese on top and slicing up some cherry (or grape?) tomatoes on top


albeit a littttttttle bit salty…


that’s slap yo mama good


anyways — enjoy!!

please let me know if you try it!! ๐Ÿ™‚

i’m always interested to know if someone uses one of my recipes for inspiration!!

((if this comes out wonky – it’s b/c when i posted it i noticed a HUGE chunk of information and witty instructions were missing!!!))


i did forget to mention — this recipe, is VERY time consuming…

i think it took me an hour and a half from start to finish…

but, it’s risotto, and if you’re intending to make risotto, you are more than likely planning on having a lot of time put into it…

just — be warned…


About trozellerosio

I am me. that's really all there is to know. I am still figuring out exactly all that entails, but I think it takes a lifetime to do so...

Posted on February 13, 2013, in Food! and tagged , , , , , , , , , , , . Bookmark the permalink. Leave a comment.

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