Red Rice Risotto

@panjamirtham was in Bangalore on weekend and she stayed over at my apartment. I kid you not, this is the first time since 2007 that I had a girl (not extended family) stay over with me. Never in grad school, never through the years after. We stayed up until 4 am that night (ummm… morning) discussing our parents, food and lots of boys.

Sunday after, Bharath came over for lunch, and the three of us got drunk on La Reserve and cooked some Hasselback Potatoes and Red Rice Risotto. I also quickly put together some marinated olives, to go with the wine.

The recipe for the risotto is entirely my own, given that I’ve made risotto a couple of times before and have a fair idea of what goes into making one.

I must warn you, however, that red rice takes painfully long to cook. We took about an hour and a half. One has got to be patient. And drink wine. And make merry. I guess.

Ingredients:
2 cups red rice
8-10 cloves garlic, finely chopped
1 large onion, finely chopped
1 cup of mushrooms, thinly sliced
1 cup of good red wine
2 teaspoons of crushed black peppercorn
Olive oil, to cook
Vegetable (or chicken) stock, to cook
1/4 cup grated parmesan cheese
Salt, to taste

Method:
1. Soak the red rice in water for at least an hour, prior to cooking.
2. Saute the garlic in some olive oil, until lightly brown.
3. Add the onions and fry them for a few minutes until they are soft and begin to lose colour.
4. Add the mushrooms and the salt and pepper, and cook for a few more minutes, until the mushrooms begin to wilt and look cooked.
5. Now, drain the rice and add it to this mixture and lightly fry it for a few minutes.
6. Add a splash or two of red wine, and cook for another few minutes.
7. Now add the stock, in batches, and cook the rice on low heat, making sure you stir it every few minutes.
8. Adjust seasoning/flavours to suit your palate.
9. Add the parmesan, at the end and stir well for a couple of minutes before serving.

We served it with some greens (just to add colour and a little bit of variety to the picture), some black olives and a dash of chilli olive oil.20130526_153733

It was only the following week that this gem of a link showed up in my inbox. I was thrilled because I had gotten the risotto right!

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