Mushroom and Parmesan Brown Rice Risotto
When I first made this rice, I tried to use a traditional risotto cooking method- adding broth little by little and stirring constantly so that the liquid is absorbed gradually, therefore creating a creamy texture. It did not turn out as I’d hoped. The end result still felt too al dente for me, even after adding more than enough broth and cooking for well over an hour. Today, after a little more research and experimentation (and by that I mean screaming and throwing sharp objects), I found that it works to just sauté the onions, mushrooms, and rice and then add all of the liquid at once. Not exactly risotto, more like risotto’s second cousin. I assure you it’s tasty nonetheless.
I topped the rice with shrimp today, but you could easily just serve it as a side dish with nearly anything.