This risotto is unlike the traditional variety that calls for the use of wine and cheese. I added a touch of vinegar to get that acidity and used some almond milk towards the end for that creamy texture. Cooked it in a open shallow pan by adding just enough liquid at regular intervals. And loved the way it turned out. Nice, rich, creamy and nutty.
Yield / Serves
1/2 cup Black rice
1/2 tsp freshly ground pepper
1 medium sized onion
3-4 garlic cloves
1 1/4 tsp apple cider vinegar
1 tbsp olive oil
4 cups vegetable broth ( optional , I use water )
salt to taste
parsley for garnishing
Wash and soak the black rice overnight. Soak the almonds separately.
Peel the almonds and grind into a fine paste . Dilute with 1/2 cup water and grind for another 30 seconds. Strain the almond milk.
Heat the olive oil in a pan. Add finely chopped onions and garlic. Saute till the onions just start to caramelize.
Add the drained rice and give it a gentle stir. Add 1 cup broth/water along with the vinegar. Sprinkle some salt. Let it cook uncovered till the liquid is almost absorbed/evaporated.
Add another cup of liquid and let it cook. Repeat the process till the rice is mushy and the risotto looks creamy.
Add the almond milk and the coarsely ground pepper. Stir it in . Adjust the salt if required.
Remove from the flame . Garnish with chopped parsley and serve warm.
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