Forbidden Rice Risotto

A feast for the eyes and mouth, Caroline McCann's risotto is a stunning deep purple with a satisfyingly nutty flavour
Forbidden Rice Risotto
  • Rating:
  • Serves: 4
  • Cook Time: 25 minutes
  • Prep Time: 10 minutes
  • Effort: easy



  • 1 tbsp butter
  • 1 shallot, chopped
  • 420 g Forbidden rice, (Chinese black rice)
  • 4 tbsp dry white wine, such as Sauvignon Blanc
  • 1.25 litres hot chicken stock, preferably home-made
  • 50g fresh parmesan, grated
  • 1 sprig of thyme, chopped
  • salt, and freshly ground black pepper

Tips and Suggestions

Keep the chicken stock hot in a saucepan set over low heat.

Forbidden Rice was once cultivated in China for the Emperor's sole use. It is still prized for its delicious nutty taste, soft texture and beautiful dark purple colour.


1. Melt the butter in a high-sided heavy-based frying pan over medium heat. Add the shallot and gently fry for 3-4 minutes until translucent.

2. Stir in the rice and cook for another minute.

3. Add the wine and deglaze the pan, stirring constantly.

4. When the wine has reduced, add the hot chicken stock, a ladle at a time. Keep stirring, adding another ladle of stock once the first has been absorbed. Continue to stir and add ladles of stock until the rice is tender but still with some bite.

5. Add the Parmesan and thyme, and season to taste.

6. Serve the rice on its own, or with fish and a curry foam.

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