Black Rice Risotto

boiled black rice with herbs on top


  • 6 cups vegetable broth
  • 1 tbsp olive oil
  • 1 onion, finely diced
  • 1 12 cups black rice
  • 12 cup dry white wine
  • salt and freshly ground pepper
  • 34 cup grated parmesan cheese
  • 14 cup fresh basil leaves, thinly sliced


  1. Bring the broth to a simmer in a saucepan over medium-high heat; cover and keep warm.
  2. Heat the olive oil in a large saucepan over medium heat. Add the onion and cook until soft.
  3. Add the rice and cook, stirring, 1 minute. Reduce the heat to medium low.
  4. Stir in the wine until the liquid is absorbed, about 3 minutes.
  5. Ladle in 34 cup hot broth and cook, stirring constantly, until the liquid is absorbed, 6 to 7 minutes.
  6. Repeat with the remaining broth, adding 34 cup at a time, until the rice is tender but somewhat chewy, about 50 minutes.
  7. Stir in 34 teaspoon salt, pepper to taste and 12 cup parmesan.
  8. Divide among bowls.
  9. Top with the remaining 14 cup parmesan and the basil.