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Black Rice Risotto Recipe

Italian · Main course · 55 min total

A striking and nutty twist on classic risotto, made with forbidden black rice for a deeply flavorful and visually stunning dish.

Ingredients

• 1 cup black rice (forbidden rice), rinsed
• 4 cups vegetable or chicken broth, warmed
• 1 small onion, finely diced
• 2 cloves garlic, minced
• 1/2 cup dry white wine
• 2 tablespoons olive oil
• 2 tablespoons unsalted butter
• 1/2 cup grated Parmesan cheese
• Salt and black pepper to taste
• Fresh parsley or chives for garnish (optional)

Instructions

1. Heat olive oil in a large saucepan over medium heat. Add onion and cook until translucent, about 4 minutes. Add garlic and cook 1 minute more.
2. Add black rice and stir to coat with oil, toasting for 1-2 minutes until fragrant.
3. Pour in white wine and stir until absorbed, about 1 minute.
4. Begin adding warm broth one ladleful at a time (about 1/2 cup), stirring frequently and allowing each addition to be mostly absorbed before adding the next. Continue until rice is tender but still chewy, about 40-45 minutes. You may not need all the broth.
5. Remove from heat. Stir in butter and Parmesan cheese until melted and creamy. Season with salt and pepper to taste.
6. Serve immediately, garnished with fresh herbs if desired.

Tips

• Black rice requires more liquid and longer cooking than Arborio; be patient and keep stirring.
• For a vegan version, use vegetable broth, omit butter, and use vegan Parmesan or nutritional yeast.
• Leftover risotto can be formed into patties and pan-fried for crispy rice cakes.

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