Recipe of Speedy Black Rice Risotto

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Before you jump to Black Rice Risotto recipe, you may want to read this short interesting healthy tips about Selecting The Best Foods Will Help You Stay Fit As Well As Healthy.

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You must remember your parents telling you to make sure you eat your vegetables, that is because this is really important for a healthy body. You may already realize that many of the vitamins you need everyday can be found in various vegetables, but you will also be able to find necessary potassium in vegetables as well. You will find that one of the vegetables we are discussing is broccoli, which is full of potassium. Spinach is additionally something that you may want to start eating more of as it contains a lot more vitamins and minerals compared to other vegetables.

By following some of the suggestions above you will find that you will end up living a healthier life. Also if you remove all the processed foods that you should not be eating anyway, you may find that you could end up living a longer life.

We hope you got insight from reading it, now let's go back to black rice risotto recipe. To make black rice risotto you need 11 ingredients and 8 steps. Here is how you do it.

The ingredients needed to cook Black Rice Risotto:

1. Take 3/4 Cup of Alce Nero's Organic Black Rice,.
2. Get of Vegetable Stock, 3 Cups or More.
3. You need 1 TBSP of Alce Nero's Organic Extra Virgin Olive Oil,.
4. Prepare 1 of Red Onion Finely Minced,.
5. Take 3 Cloves of Garlic Finely Minced,.
6. Provide 1/4 Cup of White Wine Preferably Sauvignon Blanc,.
7. Take Pinch of Sea Salt,.
8. Use Pinch of White Pepper,.
9. Use 1 Handful of Pecorino Romano Freshly Grated,.
10. Take Pinch of Nori Flakes,.
11. Get Pinch of Shichimi Togarashi,.

Steps to make Black Rice Risotto:

1. Transfer Alce Nero's black rice into a bowl. Wash the rice with water. Drain, strain and rinse. Wash the rice again with water. Drain, strain, rinse and set aside..
2. Transfer vegetable stock into a sauce pot over low heat. Bring it up to a very slow simmer. Cover and set aside. *Make sure the stock isn't simmering rapidly. We just need to keep it warm.*.
3. In a skillet over medium-low heat, add Alce Nero's extra virgin olive oil. Once the oil is heated up, add in onion. Saute until translucent. *The heat has to be low as extra virgin olive oil has very low smoking point.*.
4. Add in garlic and the washed black rice. Saute to combine well. Add in white wine and stir to combine well. Bring it up to a simmer. Continue cooking until all of the the liquid has almost evaporated..
5. Add in the warm vegetable stock, 3/4 cup at a time. Stir to combine well. Cover and cook until all of the the liquid has almost evaporated. Check and stir occasionally to prevent burning..
6. Continue adding the stock, 3/4 cup at a time and repeat the process. Cook until the stock is fully used up and the rice is soft, but chewy. Taste and adjust for seasoning with salt and pepper. *If the rice is not yet cook, use more stock.*.
7. Remove from heat and immediately stir in the cheese, nori and togarashi. Serve immediately and garnish with more cheese and nori flakes..
8. If you want the same plating as shown in the photo, add the grated cheese into a skillet. Bring the heat up to medium. Cook until aromatic and the fat starts to separate and evaporate from the milk solids. Using a spatula, flip and cook the other side until lightly browned. Serve the crispy cheese with the risotto.*.

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