Risotto made with rice grits, or “middlins,” is less fussy than other versions, meaning you can pour in all the liquid at once rather than stirring constantly at the stove. Rice grits, a staple of Black Lowcountry cooking, cook similarly to corn grits, with a four-to-one ratio of liquid to grains, plus a fat knob of butter.
Frances Chalmers, co-owner of Rollen’s Raw Grains, often makes risotto with the nutty, aromatic Carolina Gold rice grits grown by her husband, Rollen, in coastal South Carolina. Chalmers adds mushrooms to her risotto (sliced cremini, oyster or a mixture of wild mushrooms will all work), but you can omit them from the recipe if you’d like.
Storage: Refrigerate for up to 4 days. Reheat over low heat, stirring constantly, adding a splash of water to loosen it up until warmed through.
Where to buy: Rice grits, also sometimes labeled as “middlins,” from such brands as Rollen’s Raw Grains and Anson Mills can be found at well-stocked markets and online.
Ingredients
Servings: 4 (makes about 4 cups)
Directions
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Step 1
In a large saucepan over medium-high heat, bring the broth to a simmer.
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Step 2
In a wide-bottomed, 3-quart pot over medium heat, heat 1 tablespoon of butter and the oil until the butter completely melts. Add the onion and cook, stirring occasionally, until translucent, about 3 minutes. Add the mushrooms and cook, stirring occasionally, until most of their water has evaporated, about 5 minutes. Stir in the garlic and cook until aromatic, about 30 seconds. Add the rice grits and cook, stirring frequently, for 2 to 3 minutes; do not let the grits brown or burn. Stir in the wine and cook until nearly evaporated.
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Step 3
Increase the heat to high, add all of the broth at once, and bring to a boil, stirring occasionally.
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Step 4
Stir in the salt, decrease the heat to low and cook for 20 minutes, stirring occasionally. After about 15 minutes, as the rice mixture starts to thicken, stir more frequently until the grains are tender and the mixture resembles a porridge. Stir in the parmesan and the remaining 2 tablespoons of butter. Season to taste with salt and pepper. To serve, divide among individual bowls and garnish with the parsley.
