One of the first things I did when we arrived in our new home was go to one of my favorite gourmet markets here in Geneva to stock up on a few essentials. Rices, grains, and of course fresh fruit and vegetables were the end result. I found some beautiful grains such as black rice, pink rice and even kaniwah (which is basically a tinier version of quinoa) and couldn't help myself so I bought them all. I decided to try making a risotto from black rice and added the beautiful mushrooms I bought in Lyon. It came out so amazing, full of rich flavor from the rice itself, spices I added, and the mushrooms. Black rice is known as the healthiest rice in the world, as it is actually purple -- and we all know, the darker the fruit or vegetable, the better for you. Also known as Forbidden rice, this amazing rice is high in protein, fiber and antioxidants. I cooked it just the way I would make regular risotto in which you use Arborio rice, wine and broth. Chicken broth is actually the best liquid to use when making risotto as it is so rich in flavor, but vegetable broth and even water works well too. I had some vegetable broth I made a few days ago in the fridge so that is what I used. I made a kale vegan pesto to top off this dish and it was just a perfect combination.
Warm 2 tbsp of olive oil in a large saucepan, stir in the onions and cook until just browned. Add the mushrooms and cook until soft, about 3-5 minutes. Add remainder of olive oil to the skillet and add the rice. Stir for a few minutes and add the wine and stir until all the liquid is absorbed. Add 1/2 cup of broth to the rice and stir again until the broth is absorbed. Keep adding 1/2 cup of broth while constinuously stirring until all the liquid is absorbed and the rice is al dente, about 15-20 minutes. Remove from heat, season with salt and pepper and top with pesto.
*Black rice can take longer to cook. If so, continue the process until all the liquid is absorbed for 30-45 minutes.*