Black rice, packed with antioxidants and protein, is one of the healthiest foods on the planet. It is, in fact, a superfood. In this one-pot recipe for Black Rice Risotto with mushrooms and caramelized onions, it is also super-delicious.
This one’s going to be a short post today because it’s 10 pm now and the only reason my tired eyes are open is because I can’t wait to share this recipe with you: my Black Rice Mushroom Risotto with Caramelized Onions.
You know I am always looking for easy weeknight recipes to brown bag for lunch, and this one is one of my favorites so far. Black rice, if you’re not familiar with it, is a glutinous rice which makes it perfect for risottos. It cooks up purple rather than black and tastes nutty and quite delicious.
It’s also a nutritional star — much healthier than white and even its brown counterparts. It’s packed with antioxidants and ounce for ounce it has more protein and more iron.
But forget about all that for a moment and think of this: isn’t it a little special eating something that — if you were born a few centuries ago– you could have only eaten if you happened to be the emperor of China? True story.
So I promised a short post and a short post it will be. Enjoy the recipe, all, and if you feel just a little blue blooded after eating this incredible dish….well, you could always go to London and look up the queen.
Black Rice Risotto with Mushrooms and Caramelized Onions
- 1 cup black rice
- 4-5 cups of hot water (vegetable stock is even better)
- 3 tsp olive oil
- 3 medium onions, one chopped and the other two thinly sliced
- 1 tsp minced garlic
- 1/4 cup of white wine, optional
- 12 button mushrooms, sliced
- 1 tsp red pepper flakes
- Salt and ground black pepper to taste
- 1 tsp sugar
- 1/2 cup cashews
- 2 tbsp white miso paste, optional
- Make the cashew cheese for the risotto by blending together the cashews and the miso with enough water to make a smooth paste. If you don't have miso you could use 2 tbsp nutritional yeast, or leave it out altogether and just use the cashew paste.
- Heat 1 tsp of oil in a saucepan.
- Add the chopped onion, season with some salt, red pepper flakes and ground black pepper and saute until softened, about three to four minutes.
- Add the garlic, saute for a few seconds, then add the mushrooms and white wine.
- Turn up the flame to medium-high and cook until the wine has evaporated and the mushrooms have taken on a nice sheen.
- Add the black rice, season with more salt and pepper to taste, and saute for a minute. Now add 1/2 cup of water and let it cook until the water evaporates, stirring frequently. Just before the rice dries completely, add another 1/2 cup of water. Repeat, stirring the risotto frequently, until the rice is cooked but still has a bite to it. This process takes some time, so be patient.
- Now add the cashew cheese and mix well. The risotto should have a creamy, slightly soupy consistency when done. Add more salt if needed.
- Now heat the remaining 2 tsp of oil in another saucepan, add the sliced onions and sugar with a pinch of salt, and saute, stirring frequently, until the onions turn golden brown.
- Top the risotto with the caramelized onions and serve hot.
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