Shulman recommends using a combination of arborio rice and whole grains, cooking the whole grains separately and adding them to the risotto after the rice has started to cook and release its starch. The result is a wholesome risotto that combines the pleasing texture of whole grains with the creaminess of traditional risotto.
The article includes five recipes for whole-grain risottos that combine arborio rice with wild rice, farro, black rice, red rice, and a number of different vegetables.
→ Read more & get the recipes: Wholesome Risotto with Whole Grains at the New York Times
Do you have any tips or favorite recipes for making whole-grain risottos?
Related: How to Make Great Risotto at Home