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!
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.




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21 comments:

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

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

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

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  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.

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  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.

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  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.

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

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  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!!!

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

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

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  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!

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

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

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

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  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!

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