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!

WHAT YOU NEED:

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

WHAT YOU DO:

~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.