Mushroom and Black Rice Risotto

Instructions

1. 1

   Rinse the black rice under cold water and set aside.

2. 2

   In a large pan, heat the olive oil over medium heat.

3. 3

   Add the chopped onion and minced garlic to the pan and sauté until the onion becomes translucent.

4. 4

   Add the sliced mushrooms to the pan and cook until they are soft and browned.

5. 5

   Stir in the black rice and cook for 2-3 minutes, allowing it to absorb the flavors.

6. 6

   Gradually add the vegetable broth, one ladle at a time, stirring frequently. Allow the rice to absorb the broth before adding more.

7. 7

   Continue this process until the rice is cooked and creamy, about 30-35 minutes.

8. 8

   Stir in the parmesan cheese and season with black pepper to taste.

9. 9

   Serve the risotto hot, garnished with additional parmesan cheese if desired.