So yesterday I had a rough day and came home wanting risotto, which is pretty high up on my comfort food list. Unfortunately, I was totally out of arborio rice. Cue sadface. I did have jasmine rice though, so I figured I’d use the risotto method on the jasmine rice. Worst that could happen was that I end up with kind of soupy but still tasty rice.
Luckily, that didn’t happen. What I ended up with was a really close approximation to a standard risotto, a bit less creamy because jasmine just doesn’t have enough starch to release, but nice and thick and wonderful all the same. A little milk and parmesan cheese and it was just as creamy and gooey as I’d ever want it. I win!

The goods:
5ish tablespoons unsalted butter
1ish cup button mushrooms, sliced
2ish cups broccoli florets
1 cup jasmine rice
4 cups chicken stock or chicken broth, hot
1/2 cup milk (less or more, depending on preference)
1/2 cup shredded parmesan cheese (less or more, you get the idea.)

The method:
In big skillet or wok on medium-ish heat, melt butter.
Add broccoli, saute for about a minute.
Add mushrooms, cook mixture until mushrooms are soft.
Add rice, cook, stirring constantly, for 5ish minutes or until rice grains are translucent
Add 1/2 cup of stock, cook, stirring, until all stock is absorbed.
Repeat. Keep adding stock in 1/2 cup increments, making sure each batch is absorbed fully before the next addition. Turn down the heat a tad if it’s going too fast.
After the last of the stock is absorbed, turn off the heat.
Add milk and parmesan to desired consistency. Taste, and add salt and pepper if necessary (I use a fantastic brand of chicken stock so I didn’t need any.)