Risotto With Wild Rice

5.0(29)

by Florence Fabricant·published 1988-12-04

ItalianDinner, Weeknight, Side Dish

Servings

4 servings

Total time

50 min

prep 5 min

Calories / serving

—

Ingredients (7)

serves

Instructions (4 steps)

01Bring 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.
02While 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.
03Begin 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.
04When 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.

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Not rich — missing servings, total time, or calories.