Wednesday, April 25, 2012

The Search Is Over {Wild Rice Risotto}

Wild Rice Risotto

If you've been with me a bit, you know I LOVE Risotto :)  I love it with Short Ribs, I love it with Pork, I love it with Chicken, I love it with Spring Vegetables, I love it in a house, I love it with a mouse.... you get the idea.

A few weeks ago I was introduced to Wild Rice Risotto at a great restaurant in Albuquerque, New Mexico called the Artichoke Cafe.  Since then I've been mildly obsessed and thought I'd do some experimenting and By George, I think I've got it!
This is my favorite rice brand,
it's not the cheapest but I think it's the best
8 cups broth divided {I used chicken}
1/2 cup wild rice
1 cup Arborio rice
1 TBSP olive oil 
1 TBSP garlic, minced
1 medium sized onion, chopped
2 cups chopped mushrooms {I used Baby Bellas}
1 cup white wine {I used Chardonnay}
1/2 cup grated Parmesano Romano
1 tsp Kosher salt

~In a medium-sized saucepan bring the wild rice and 1 & 1/2 cups chicken broth to a boil, then reduce the heat and let simmer covered over low heat for 40-45 minutes, some of the rice will appear "popped" but not all of it, that's a good thing.  Drain and set aside.
~Bring remaining chicken broth to a simmer in same saucepan {if you want to exercise dish management} over low heat.
~Heat olive oil in a large deep sauté pan over medium-high heat; add onion and sauté 3 minutes or until tender. Add garlic and sauté one minute longer.
~Add Arborio rice and salt to the pan and sauté over medium-high heat for a few minutes until well coated and heated through.
~Reduce heat to medium. Add wine and mushrooms and cook, stirring often, until liquid is absorbed. Then add 1 cup hot broth; cook, stirring often, until liquid is absorbed.
~After 1st cup of broth, repeat procedure with remaining broth mixture, at 1 & 1/2 cups at a time AND add 3/4 cup of cooked wild rice each time also. You should do this 3 times approximately, total cooking time is usually about 30 minutes, your pasta will be al dente. 
~Stir in grated cheese.  I served with scallops and asparagus, yum.

~~~~Bon Appetite.

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  1. Well done! Wild rice risotto indimidates me, I'm not gonna lie. But I'm impressed and in awe!

  2. I love wild rice and risotto so I wonder why I've never made this? Great Job, Heidi.

    1. Thanks CJ, I was not a believer in wild rice before this!

  3. I love, love, love risotto! I don't think I've ever made it with wild rice, though--what a great idea. And mushrooms are a perfect match for it.

  4. This looks so wonderful - I live in wild rice country and I've never thought of cooking it like risotto. Definitely coming to my table.

  5. I love wild rice but have never tried it in a risotto. I'll bet it's really good, though. Usually I cook wild rice along with a grain like wheat berries for what will end up being a cold salad and it's terrific.

    1. I don't think I've ever had a "wheat berry" I guess I need to learn something new....

  6. This sounds WONDERFUL! And I'll have to check out that restaurant in ABQ when I'm there for work next! Thanks for sharing!!!

    1. it's an awesome restaurant, I've done a couple other Albuquerque Restaurant Reviews on here too if you find yourself needing input :)

  7. Very nice! I don't think I've had non-traditional risottos in terms of the rice kind - it looks beautiful!

  8. Lovely! I attempted my first risotto earlier this week and am still trying to figure out why I was so intimidated for so long! The wild rice is a wonderful variation to look forward to!

    1. I think Hell's Kitchen scared everyone away from cooking this fabulous food! LOL

  9. I love risotto! It is by far a favorite. This version of wild rice risotto sounds wonderful!!

  10. What a great mix of rices for risotto! Yours looks fantastic!

  11. It is fun to re-create restaurant items that you find especially delicious! Great way to get inspired.
    Your dish here does inspire me to re-stock my rice in the pantry. I do love the wild rice and it goes fast. I am sure with this tasty recipe, I will need to get more than usual! Great tasty ingredients in this one. Happy Friday!