Whole Grain Risotto
I love Risotto. It is a classic dish. I really love the process of making risotto also, but most don’t want to take the time to stand over the stove and stir. If you fall into that category my recipe can be done in an electric pressure cooker. However, I do have to say the thing that bothers me about traditional risotto is using white rice. I try to avoid white rice whenever possible.
As you know I love whole grains and over the years I have worked with them to create some really great whole grain recipes. I have used many whole grains and a couple I have found I really enjoy, especially when making risotto. Kamut is one of my favorite grains. So buttery and flavorful. A lot of people are unfamiliar with this power packed grain, but give it a try you won’t be disappointed. Einkorn is another favorite grain I have used. Both are exceptional and packed with flavor. Using whole grains really change the entire risotto experience.
Risotto is one of those dishes that I love to use when I am having a hands on dinner party. It keeps one busy, and it is so exciting to see the whole grain change and transform into a wonderful dish. Everyone loves it. I have two methods. One a quick method when catering or in a hurry. It is good, but when I really want a risotto that rocks, I use the traditional method.
I love the nutrition and fiber you get, by using whole grains in so many dishes. Risotto is a perfect example of the transformation that can be made. This blog is all about grains and just how easily we can add them to our culinary cooking journey. Thank you for joining me on mine.
Chef Brad~America’s Grian Guy
Whole Grain Risotto
This method is quicker if you are not in the mood to stand over the stove for an additional 30 minutes. If you are in the mood, the time is well worth the effort. Both are great methods, typically if I am entertaining and having my guests cook I use the traditional method.
1 white onion, chopped
3 garlic cloves, chopped
1/4 cup olive oil
1/3 cup cooking sherry
2 cups whole grain, uncooked*
3.5 cups vegetable stock (use stock or water for traditional method)
1/2 cup heavy cream
1/2 cube butter
1/2 cup Romano Cheese fresh grated
1/4 cup fresh chopped parsley
Salt and Pepper
In your pressure cooker (my favorite is the Fagor electric pressure cooker) on the sauté mode, place the oil, onions and garlic. Sauté for 3 to 4 minutes and add cooking sherry. Add grains and sauté for a couple of minutes. Add stock and place lid on pressure cooker. Change cooking mode to pressure cooking and cook on high pressure for 40 minutes. After 40 minutes open up pressure cooker and add cream, butter, cheese, and parsley. Salt and pepper to taste stirring well. Place lid on pressure cooker and let set before serving.
*I love Kamut which is currently available at my online grain store or Einkorn which will be available soon.
Add pomegranate seeds at the end for a holiday look
Add steamed butternut squash at the end with the cream and cheese.
Add sautéed champagne mushrooms with the cream and cheese
Scoop into balls and top with cranberry sauce
If you really love long standing over the stove experiences, here is that method. Cook the grain in water for 40 minutes. In a large sauté pan add olive oil, and sauté onions and garlic. Add cooking sherry and sauté for a couple of minutes. Ladle stock into plan about one cup at a time sautéing until the stock is absorbed, adding more stock repeating the process for about 30 to 40 minutes until the grain is creamy and buttery. When desired consistency is reached add butter, cheese, cream, fresh parsley and any other ingredient you want. Serve warm and enjoy.