400g brown rice
50ml olive oil
500ml mushroom stock
60g grated parmigiano-reggiano cheese
Flat-leaf parsley and thyme, for garnishing
Salt, to taste
60g shallots, peeled and chopped
200g (each) shiitake and Swiss brown mushrooms, sliced
100g oyster mushrooms
100ml white wine
For the sautéed mushrooms: Heat the butter in a sauté pan over a medium heat and sweat the chopped shallots. Add in all the sliced mushrooms and sauté briefly. Deglaze with the white wine and remove sauté pan from the heat.
Heat a pot of salted water over a medium heat to a boil. Add in the brown rice, and simmer for about 15 minutes. Drain well and set aside. Heat the olive oil in a saucepan over a medium heat. Add in the simmered brown rice and evenly coat the rice grains. Add in the mushroom stock one ladle at a time, stirring constantly until brown rice is al dente, for about 20 minutes.
Ladle the brown rice risotto into each deep serving plate and top with sautéed mushrooms and sprinkle with grated parmigiano reggiano cheese. Garnish with flat-leaf parsley and thyme. Season to taste with salt. Serves 4