Red Rice Risotto
My first taste of red rice coincided with my last evening on the island of Bali. Sulking at the end of my week-long holiday, we made our way to watch the stunning sunset at Jimbaran beach and ordered an early dinner. Since this was nearly four years ago, my memory fails me in being able to recall th
  1. Soak the rice in water for at least 4 hours. Rinse & drain after it’s been soaked for 4 hours.
  2. Coat a large pan with olive oil, 1 or 2 Tablespoons, depending on how large the pan is. Add the chopped onion & cook till translucent. Add the garlic & cook for another minute, until soft.
  3. Add the mushrooms & cook them until beginning to brown. Season with salt & pepper. Add the wine, toss to coat and a minute later, add the red rice & combine well. When the wine has almost been absorbed, add about a cup of the vegetable stock & bring it to a boil. Reduce the heat & cover the pan with a lid to let the rice simmer for a couple of minutes. Keep checking after every couple of minutes and add the vegetable stock in increments of 1 cup until the rice is nearly cooked.
  4. You’ll know the rice has been cooked when you see that each grain has swelled up and you’re able to see a bit of whiteness in the softened grain. Add the spinach in the final minute or so of cooking just as you are allowing some of the water to dry up. Remember not to let the water evaporate completely. Check for seasoning & serve immediately with freshly grated Parmesan cheese.