Buzz
As I opened the fridge to figure out dinner last night, two things became clear: My leftover rice was getting a bit dry, and my mushrooms were on the brink of turning slimy. Having already made plenty of fried rice, I was craving something creamy. Mushroom risotto felt perfect, but the rice I had seemed all wrong (or so I thought).
True Italian risotto is crafted with Arborio rice, a starchy short-grain variety. After toasting the rice in fat and adding wine, hot broth is gradually poured in, allowing it to absorb and release starch, forming a thick, rich sauce without the need for cream. I didn’t follow that method (I lacked risotto rice). Instead, I made a roux with butter and flour, then coated my mismatched rice in it before stirring in heavy cream to make a creamy, béchamel-like sauce. I seasoned it with salt, pepper, and paprika, topping it with roasted mushrooms. And so, my ‘Fake Risotto’ was born.
It’s not exactly risotto, but it hits the spot when you can’t make the real deal. It’s warm, comforting, creamy, and savory, making it an ideal way to use up dry leftover rice sitting in your fridge. To prepare it, all you need are rice, butter, flour, milk or cream, and perhaps a bit of broth. Add some roasted vegetables from the day before, and you’ve got yourself a meal.
'Fake Risotto' Rice Dish Recipe
Ingredients for the Recipe:
1 tablespoon butter
1 tablespoon flour
1 1/2-2 cups leftover rice (Don’t worry too much about the exact measurement; it’s very flexible.)
1 cup milk, half & half, or cream (You likely won’t use the full cup)
Optional: Broth of your choice
Salt and pepper to taste, plus any other seasonings you enjoy (Paprika works wonders with mushrooms, but onion powder and garlic powder are always great choices.)
Melt the butter in a pan over medium-low heat, then add the flour, stirring to form a paste. Let it cook for about a minute until the raw flour smell fades and the roux takes on a light straw hue.
Stir in the rice to coat it in the roux. Gradually pour in 1/4 cup of milk, stirring to thicken. Keep adding more milk a little at a time, stirring after each addition until you achieve a smooth, creamy sauce. If it’s too thin, continue cooking. (It’s unlikely to be too thin.) Taste and season with salt, pepper, and any other spices you like.
If it begins to stiffen or dry out, add a bit more broth. (You can also incorporate extra dairy, but I’ll leave that up to you and your stomach.) If too much liquid is added, let it simmer a bit longer, though it will continue to thicken as it cools. Serve right away with roasted vegetables of your choice. (Mushrooms come highly recommended.) Top off with fresh herbs or cheese if you have them, but this versatile dish stands strong on its own.
