The Perfect Brown Rice Risotto

• 1 12 cups short grain brown rice
• 5 cups water
• 2 vegetable bouillon cubes
• 3 tablespoons unsalted butter
• 1 small onion (diced)
• 14 cup grated parmesan cheese
• salt and pepper

1. Combine the rice and water in a medium sauce pan.
2. Cover and bring to a boil.
3. Once boiling, reduce the heat to medium low, and continue cooking for 25 minutes.
4. Strain the rice, but SAVE the water.
5. Put the pan back on medium, and carefully brown the butter.
6. Once its amber color, add the onions and cook for 10-15 minutes, or until soft and lightly browned.
7. In a small pot, whisk the saved water, and bouillon together, and bring the "broth" to a simmer.
8. Carefully dump the rice into the onions, and stir to combine.
9. Stir in about 1/2 cup of the broth and stir until you can pull spoon though, and see the bottom.
10. Continue adding broth and stirring until the rice is tender, and most (if not all) of the broth is absorbed.
11. Stir in the cheese, and serve immediately.
12. Enjoy!

short grain brown rice, water, vegetable bouillon cubes, unsalted butter, onion, parmesan cheese, salt

Taken from www.food.com/recipe/the-perfect-brown-rice-risotto-469394 (may not work)