Black Rice Mushroom Risotto
6 cups vegetable or chicken broth
3 tablespoons olive oil
1 pound of mushrooms
1 onion, finely diced
½ cup white wine
Salt and pepper to taste
4 tablespoons butter
3 tablespoons of chopped chives
¾ cup of grated Parmesan cheese
1 ½ cup of Black Rice
Heat olive oil in large saucepan, add in onion and mushrooms and cook until onions are translucent.
Add in rice and toast for 1-2 minutes while stirring on a hot pan. Reduce the heat to medium low and stir in wine, cook for 3 minutes.
Add in the hot broth and butter, stirring constantly until all liquid is absorbed. Cover and cook for 50 minutes.
Once rice is tender and cooked, stir in parmesan, salt, and pepper to taste. Garnish with chives and serve.