Saturday, January 9, 2010

Brown Rice Risotto

Sauteed onion, celery, carrot, shallot in canola oil. Added short grain brown rice (I like Lundberg varieties), toast a bit. Added the last of the sherry, and water, stirring. I kept adding water and stirring (off and on) for about 45 minutes. Then added Parmesan and shredded Swiss cheese. Served with braised sirloin.

No comments:

Post a Comment