1. Cook 2 cups brown/wild rice mixture either by stovetop or in a rice cooker- use 2.25 C water per cup of long grain brown rice, so 4.5C water for this recipe. Once done cooking, fluff rice and reserve.
2. Prepare 4.5 or 5 cups broth (veggie, mushroom or chicken) by bringing it up to heat in a pan on the back side of the stove.
3. In a large pan (separate from the broth pan), cook the following items in a dab of olive oil or other fat (butter, bacon grease etc.) until onion is turning translucent:
1 -2 white/yellow onions, chopped
4 cloves garlic, minced
1/4 C chopped celery
1-2 TB minced herbs, like rosemary
(optional sliced mushrooms)
4. Add 1.25 C raw arborio rice to onion/oil mixture and mix to coat rice in oil. Toast rice gently for 2-4 minutes-- rice should be golden but not burned.
5. Pour 1/3 C dry white wine and 1 TB lemon juice into the pan carefully, deglaze pan and stir.
6. Now add 1/2 C of hot broth at a time to the arborio rice. (If you omitted step 2 and used cold broth it will slow down the process too much b/c the rice has to get back up to bubbling temperature). Set a timer for 15 minutes, this should let you know when the rice will be done.
7. Keep adding broth in increments and stirring until rice has absorbed the broth and is cooked, about 15 minutes, or when your timer goes off (step 6).
8. Add to the aroborio rice mixture and stir:
cooked brown/wild rice from step 1
salt
pepper
2 TB butter
9. Let rice heat through, add additional broth if necessary to maintain texture, then serve with garnishes:
chopped parsley
lemon zest
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