ItalianMainMedium

Black Rice Risotto with Wild Mushrooms

Name: Black Rice Risotto with Wild Mushrooms
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 1.5 cups Agriko black rice; 4 cups vegetable or mushroom stock, warmed; 400g mixed wild mushrooms (shiitake, oyster, cremini), sliced; 1 medium yellow onion, finely diced; 3 cloves garlic, minced; ½ cup dry white wine; ¾ cup grated Parmigiano-Reggiano cheese; 3 tablespoons extra virgin olive oil; 2 tablespoons unsalted butter; to taste sea salt and fresh cracked black pepper

Prep 15 mins

Cook 40 mins

Total 55 mins

Serves 4

Ingredients

1.5 cups Agriko black rice
4 cups vegetable or mushroom stock, warmed
400g mixed wild mushrooms (shiitake, oyster, cremini), sliced
1 medium yellow onion, finely diced
3 cloves garlic, minced
½ cup dry white wine
¾ cup grated Parmigiano-Reggiano cheese
3 tablespoons extra virgin olive oil
2 tablespoons unsalted butter
to taste sea salt and fresh cracked black pepper

Instructions

Rinse the Agriko black rice under cold water until the water runs clear, then set aside to drain completely.
Heat 2 tablespoons of olive oil in a large, heavy-bottomed pan over medium-high heat. Add the sliced wild mushrooms, season with salt and pepper, and sauté for 5-7 minutes until golden and fragrant. Transfer to a plate and set aside.
In the same pan, add the remaining olive oil and sauté the diced onion for 3 minutes until softened and translucent. Add the minced garlic and cook for 1 minute more until fragrant.
Add the drained black rice to the pan, stirring constantly for 2 minutes to lightly toast and coat with oil. Pour in the white wine and stir until it is almost completely absorbed.
Begin adding the warm stock one ladle at a time, stirring frequently. Wait until each addition is mostly absorbed before adding the next ladle (approximately 30-35 minutes total). The rice should be creamy yet still maintain a slight bite at the center.
When the rice is nearly cooked, stir in the sautéed mushrooms, butter, and grated Parmigiano-Reggiano cheese. Season to taste with sea salt and black pepper, and adjust consistency with an extra splash of warm stock if needed.
Serve immediately in warmed bowls, drizzling with additional high-quality olive oil and garnishing with fresh thyme, a light grating of Parmigiano-Reggiano, and crushed black pepper.

Chef's Tip

Agriko black rice requires consistent stirring and gradual stock addition—this is what creates the signature creamy risotto texture. Never rush the process by adding all the liquid at once; the gentle, patient cooking method allows the rice to release its natural starches and develop its luxurious, velvety consistency.