Risotto With Wild Rice
Updated Oct. 12, 2023
- Total Time
- 50 minutes
- Prep Time
- 5 minutes
- Cook Time
- 45 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 4cups hot beef or chicken stock
- ½cup uncooked wild rice, rinsed
- 2tablespoons butter or olive oil
- ½cup finely chopped onion
- 1cup Italian arborio rice
- Salt and freshly ground black pepper to taste
- Grated Parmesan cheese
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Preparation
- Step 1
Bring one-and-one-fourth cups of the stock to a boil in a small saucepan, add the wild rice, cover tightly and allow to cook until the rice is tender and nearly all the liquid has been absorbed, about 40 minutes.
- Step 2
While the wild rice is cooking, heat the butter or oil in a large, heavy saucepan. Add the onion and cook slowly until tender but not brown. Add the arborio rice and stir well.
- Step 3
Begin adding the remaining stock, half a cup at a time, stirring constantly and adding more stock as each portion is absorbed by the rice. After 20 to 25 minutes all the stock should have been added and the rice should be just tender. Remove from heat.
- Step 4
When the wild rice has finished cooking, fold it in along with any liquid remaining in the pan. Gently reheat the risotto if necessary, season to taste and serve at once with Parmesan cheese.
Private Notes
Comments
This was a wonderful base recipe. I grew up in Minnesota eating wild rice all the time and never thought to put it in a risotto. I had bomba rice so I used it in place of the arborio. I added garlic, chopped mushrooms, frozen peas and topped it with a grilled portobello mushroom. It was a hearty vegetarian main dish.
Excellent. Very tasty and it looked very pretty. I cooked the wild rice a couple of hours in advance and added it to the arborio when that rice was cooked, before adding cheese. The wild rice adds body and textureas well as being very attractive.
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