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Lemon Wild Rice Risotto




Source of Recipe


what's cooking


1 cup wild rice
3 tablespoons butter or margarine
1/2 cup finely chopped onion
1 1/2 cups chicken broth
1/4 teaspoon saffron strands
1/4 teaspoon dried basil, crushed
1/4 teaspoon dried marjoram, crushed
1/4 teaspoon dried thyme, crushed
1/4 teaspoon dried oregano, crushed
1/4 teaspoon red (cayenne) pepper
1/3 cup dry sherry
3 cups chicken broth
1 cup Arborio rice
1 teaspoon grated lemon zest
3 tablespoons fresh lemon juice
2 tablespoons butter or margarine, cubed
Salt and coarsely ground pepper to taste
5 Roma tomatoes, chopped
3 green onions, chopped
1/2 cup freshly grated parmesan cheese

Wash wild rice carefully and drain.

In a large paella pan or large frying pan over medium heat, melt 3 tablespoons butter or margarine. Add onion; saute until soft. Add 1 1/2 cups chicken broth and bring to a boil. Add saffron and stir to dissolve.

Reduce heat to low. Add wild rice, basil, marjoram, thyme, oregano, and cayenne pepper; simmer 20 to 25 minutes or until most of the liquid is absorbed. Add sherry and simmer, covered, another 30 minutes or until most of the sherry is absorbed.

Add 3 cups chicken broth, Arborio rice, lemon zest, and lemon juice. Simmer, stirring frequently, 20 minutes or until Arborio rice is just tender but still firm to bite and mixture is creamy.

Remove from heat. Add 2 tablespoons butter or margarine, salt, pepper, tomatoes, onions, and parmesan cheese. Stir until butter or margarine is melted. Serve immediately.

Makes 4 to 6 servings.

RISOTTO ETIQUETTE
In Italy, risotto is serve mounded, steaming hot, in the center of warmed individual shallow bowls. Using a fork or a spoon, push the grains of cooked rice out slightly toward the edge of the bowl, eating only from the pulled out ring of rice. Continue spreading from the center and eating around the edges in a circle. This will keep the risotto hot as you enjoy your risotto.