Risotto With Wild Rice

1. 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.

2. 2

   While the wild rice is cooking, heat the butter or oil in a large, heavy saucepan.

3. 3

   Add the onion and cook slowly until tender but not brown.

4. 4

   Add the arborio rice and stir well.

5. 5

   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.

6. 6

   After 20 to 25 minutes all the stock should have been added and the rice should be just tender.

7. 7

   Remove from heat.

8. 8

   When the wild rice has finished cooking, fold it in along with any liquid remaining in the pan.

9. 9

   Gently reheat the risotto if necessary, season to taste and serve at once with Parmesan cheese.

* Per serving · 4 servings · Values may vary.

No additional tips available.