How to make
To easily cook black rice, it is good to soak it for several hours in water before the cooking itself.
Wash the mushrooms and cut them in half and then into slices. Finely chop the parsley, garlic and onion.
In a deep frying pan preheated to medium temperature, pour the olive oil.
Add the onion and stew it, until it softens. Add the garlic and stir for another minute to absorb the aroma.
Add the field mushrooms, season with salt and black pepper and stew them, until they soften. Add the black rice and butter. Mix well.
Pour the wine and stew, until it has completely evaporated, by stirring frequently. In another container, place the vegetable broth cube and 2 cups (500 ml) of water.
Stir, until it has completely dissolved. Gradually add the broth to the rice in several parts.
Black rice cooks more slowly than white rice. If necessary, add water if you run out of broth. Just before the delicious risotto is ready, add the grated parmesan to the rice and some parsley.
Mix well and cover the mushroom risotto for a few more minutes.
Serve the risotto with black rice and mushrooms with fresh parsley.
