Yummy Supper Blogger Erin Scott's Red Rice Risotto

Yummy Supper Blogger Erin Scott's Red Rice Risotto | Lonny.com
(Ph. Erin Scott ©Yummy Supper: 100 Fresh, Luscious & Honest Recipes from a {Gluten Free} Omnivore, Rodale Books)
I have an embarrassing confession to make: as a busy editor living in New York City—one whose beat involves posting mouthwatering images and recipes from Lonny fave Diana Yen each week—I can't remember the last time I cooked dinner. I'm either never home in time to eat a full meal or running off to a restaurant after work to meet friends or colleagues for a quick bite (tough life, right?). So there's something immensely appealing about living vicariously through Erin Scott's Yummy Supper blog, in which she chronicles her California family's slow food life.

In her new book, Yummy Supper: 100 Fresh, Luscious & Honest Recipes from a {Gluten Free} Omnivore, the multi-talented gardener, photographer, and mom creates fresh-from-the-farm specialties that look and taste as delicious as their full-gluten counterparts. Need proof? Try this fall-worthy red rice risotto with a leafy kale salad and let us know what you think.

Red Rice Risotto with Wild Mushrooms and Wilted Spinach
Serves 3 or 4 as a main dish; 6 to 8 as a side

-- 1½ cups Bhutanese red rice (short- or medium-grain brown rice works here, too)
-- 3 cups boiling water
-- 3 tablespoons olive oil, divided
-- 4 cups fresh chanterelle or hedgehog mushrooms, chopped
-- 2 cloves garlic, minced
-- 2 tablespoons fresh thyme leaves or a few sprigs
-- sea salt
-- freshly ground black pepper
-- 5 cups chicken or veggie stock
-- 3 tablespoons unsalted butter, divided
-- ⅓ cup finely chopped shallot
-- ¼ cup dry rose or white wine
-- 4 cups packed spinach leaves
-- ¾ cup grated Parmesan, plus more for serving

1. Place your rice in a medium bowl, and pour the boiling hot water over it. Let it soak while you prep your other ingredients.

2. Over medium heat, warm 2 tablespoons of the olive oil in a large skillet. Toss in the mushrooms, garlic, thyme, a sprinkling of sea salt, and a few grinds of black pepper. Cook until the mushrooms are tender and have released their liquid. Set the cooked mushrooms aside, pouring off any excess cooking liquid.

3. In a large saucepan on the back burner of your stove, heat the stock. Adjust the flame to keep the broth heated at just below a simmer throughout the cooking process. Just before cooking the risotto, drain the rice. Save the soaking liquid and pour it into the pan of warm broth. In a large heavy-bottom stockpot or Dutch oven, heat the remaining 1 tablespoon olive oil and 1 tablespoon of the butter over medium heat. When the butter is bubbling, add the shallot and cook for 1 to 2 minutes, until it becomes slightly translucent but not at all browned. Next, add the rice and stir to coat grains with the warm fats. After 2 minutes, add the wine to the pot and cook for a minute or two, until most of the wine has been absorbed or evaporated. Next, add a ladleful of warm broth to the rice. Let the rice cook and absorb most of the liquid. Then add enough broth to lightly cover the rice and adjust the stove heat to keep a hearty simmer going. Stir regularly, and keep adding ladlefuls of broth every few minutes to ensure that the rice is always cooking under a thin layer of broth.

4. Continue cooking your risotto for a total of 30 to 40 minutes, or until the rice is plump and cooked through, but still has a toothsome quality. When the risotto tastes done to you, turn the heat to low, stir in the mushrooms, spinach leaves, and one last ladleful of broth. Season with salt generously to taste. Cover the pot for just a couple minutes, allowing the spinach to wilt. Once the spinach has wilted, turn off the heat completely and stir in the remaining 2 tablespoons butter, the Parmesan, plus a little more salt and pepper to taste. Cover the pot again and let the flavors come together for 5 minutes before serving. Serve with additional grated Parmesan.

Tip: If you have leftovers, pop them in the fridge—the risotto can be enjoyed for days and the flavors will only deepen. Reheat leftover risotto in a covered baking dish in a 350°F oven.
I'm the former Deputy Editor at Lonny.
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