We’re terrifically grateful that our neighbors at Mahatma Rice chose to advertise with us in the Beekman 1802 Almanac. We reached out to them because it’s the rice we use here on the farm…mainly because it’s grown here in America. We asked them if they would share a few recipes for us to try out, and we’re posting our favorites…like this one:
|For the Rice:|
|2||Tbsps||shallots, finely chopped|
|1||garlic clove, minced|
|1/2||cup||dry white wine|
|1||cup||Mahatma® or Carolina® White Rice|
|4||cups||hot chicken broth|
|For the Sauce:|
|For the Eggs:|
|cayenne pepper, optional|
For the rice: Heat olive oil and 2 tablespoons butter in a medium saucepan over medium heat. Add shallots and garlic and sauté 1 minute. Add rice and stir until all grains are coated and slightly translucent, about 2 minutes. Add wine and stir over medium-high heat until all wine is absorbed. Add about 1 cup of hot broth to rice and stir constantly until almost all the broth is absorbed. Continue to add hot broth, one cup at a time, stirring until liquid is absorbed, before adding more broth. Use enough broth to cook the rice until it is just al dente. Remove from heat and stir in Parmigiano-Reggiano and ham.
For the sauce: Melt 8 tablespoons of butter. In a blender add egg yolks and lemon juice. Turn the motor on and blend ingredients 10 seconds. With motor still running, pour in hot melted butter. Continue to blend a few seconds until the sauce thickens. Do not over blend. Season with salt.
For the Eggs (Serving Suggestion): Poach eggs. Serve risotto in individual dishes topped with an egg and Hollandaise sauce. Garnish with a sprinkle of cayenne pepper, if desired.