Pantry Supper: Wild Mushroom Brown Rice Risotto
At first, I held Thanksgiving responsible. Who would make a grocery store run for perishables that will sit in an apartment crisper when they know four days in the country are ahead of them? Perhaps I bragged too much about my ability to s-t-r-e-t-ch a food dollar over the weekend. As we walked out the door, my mom thrust a brown grocery bag into my hands filled with cheese, crackers, wine (“that’ll take care of tonight”), four cans of tuna, a box of whole wheat penne, 5 clementines and a bag of chocolate chips.
Then, upon returning from the long holiday weekend, I was taken hostage by a cold. My days filled with sleeping and The Up Series, there was hardly time or energy to make it to the grocery store. I did find some mangy looking celery — my first site of greenery in days! — which was thrown into a garlicky chicken soup for the patient. But my desire to make use of what’s at hand has gotten, well, a little out of hand. Adults do not eat repeated dinners of elbow macaroni and butter unless they are nursing a broken heart or feeding the blues.
My devotion to pantry suppers started quite valiantly, I must clarify, with this lovely brown rice risotto. I snagged a 1-ounce bag of dried mixed mushrooms when I saw them at Trader Joe’s for cheap. When you’re watching your pennies, dried wild mushrooms aren’t usually a good bet (they can be priced sometimes between $4-7!), but if you do see them on sale or at a discount store, they’re worth having on hand for nights when you don’t want to brave the grocery store but are feeling too together for a bowl of elbows and butter…again.
Wild Mushroom Brown Rice Risotto
adapted from How to Cook Everything
Serves 4 as a side dish or first course or 2 greedy adults
When it comes to whole grain risotto, my first choice is always for farro, but it can be pricey and isn’t what I would call a pantry staple for most people. The trouble with brown rice is that it takes forever to cook risotto-style. This is definitely a weekend meal, or dinner on a weeknight when all you are emotionally cut out for is nursing a glass of wine, stirring for at least an hour, and staring off into the middle distance. If that’s not your bag, try substituting barley or white Arborio rice.
1 ounce dried mushrooms, such as porcini or a mixture of chanterelles, morels, etc.
1½ cups hot water
5 cups chicken stock, vegetable stock or water
2 tablespoons butter, plus 2 tablespoons butter, softened
1 medium onion, minced
1½ cups short grain brown rice
½ cup dry white wine (if you have it)
parmesan cheese (if you have it)
In a small bowl, soak the mushrooms in hot water until soft, 5-10 minutes. Meanwhile, heat stock in a saucepan over medium heat. Scoop mushrooms out of soaking liquid, squeeze them dry, and roughly chop.
In a large saucepan over medium heat, melt the butter. Add the onion, stirring for about a minute, then add mushrooms. Cook, stirring occasionally, for about 3 minutes, but do not let the mushrooms brown. Add the rice and stir until it is coated with butter. Season with salt and pepper, then add wine, if using. Stir and let the liquid bubble away.
Add mushroom soaking liquid to stock (careful to hold back any sediment collected in the bottom of the bowl). Add ½ cup of stock to rice at a time, stirring, until the liquid is absorbed. Continue ladling in the stock and stirring the rice until the rice is tender. This should take at least an hour if using brown rice. When the risotto is done, stir in the softened butter and parmesan, if using. Serve right away.
Dane: Between “This is definitely a weekend meal, or dinner on a weeknight when all you are emotionally cut out for is nursing a glass of wine, stirring for at least an hour, and staring off into the middle distance” and “Adults do not eat repeated dinners of elbow macaroni and butter unless they are nursing a broken heart or feeding the blues” I feel like I’ve found a home. Those are both so me I can’t believe it.
I thought I was the obly one occasionally eating elbows and butter. I haven’t had it in a few years, but for a while, it was frequent.2 years ago
Emily: That’s exactly the kind of day I’m having. Too bad I don’t have time to go home till bedtime! I’ll file this away.2 years ago
Dane, Consider yourself a kindred! I’m always starring off into the distance and eating bowls of pasta! Tonight I’m aiming a little higher — hopefully a healthy, fortifying soup and a big salad. I think those greens help with brain function!
Emily, The good thing about going to bed early is that it’s get the bad day over with as soon as possible. Maybe you just need a bowl of elbows tonight.
2 years ago
megan: i looooooove a wintertime risotto dinner (and when cooking for one, the six subsequent lunches and dinners). i use about 3/4 cup red wine instead of dry white in my mushroom risotto — it makes it all brown-ish and i think complements the mushroom taste pretty well. last time i made it, i also added mexican sour cream at the end in lieu of butter/cream and parm. umm…pretty awesome, and achy will vouch for that! mmmmmmmmmmm!2 years ago
Christine S.: Hi, Sarah! If you aren’t incredibly tired of turkey yet and have some leftover, I have a very quick and satisfying recipe for you (that is also very light on the budget)! Preheat oven to 425. Mix 2 T. Bisquick with 1/4 c. of mayonnaise (stay with me), then add 1/4 c. shredded cheddar cheese, 2 c. cut up turkey meat, 2 stalks of celery chopped, 2 T. of green onions (I actually used red onion b/c I had it on hand). Mix it up really well and place in a casserole dish. Then, make Bisquick as you would for biscuits + 1/2 tsp. of dried sage. Around the edges of the mixed casserole ingredients, dollop biscuit mixture. Place in oven for 18-20 min.
My kids don’t like that biscuit mixture so we put together a packet of cornbread mix. It was yummy and satisfying…warm and comforting…a hot turkey salad!
Enjoy!2 years ago
The Single Gal: I love Mark Bittman, don’t you? I just tried something on his NY Times blog this week… pasta cooked risotto style. It’s really delicious and has the same soothing stirring effect
2 years ago
Megan, I love red wine in risotto but I don’t love the weird brown-greige color it turns the rice. I kind of love the idea of stirring in some crema at the end. Brilliant!
Christine, You know I love a casserole recipe! Thank you!
Single Gal, Oooh, that’s a great idea! I’ll have to try that. And yes, I do love the Bittman.
2 years ago
Emily: Some old dried mushrooms (and cold leftover brown rice) really charmed up my improvised Thanksgiving stuffing this year.
I like your idea for risotto. I might go try it right now.2 years ago
Une Femme Curieuse: “…when all you are emotionally cut out for is nursing a glass of wine, stirring for at least an hour, and staring off into the middle distance.” You really hit the nail on the head, there! What a perfect way to describe that feeling!
Maybe we should start calling it that “brown rice risotto feeling.”
Lovely writing, as always. And a delicious-sounding recipe to boot.2 years ago