Lemon Wild Rice Risotto Recipe

Lemon Wild Rice Risotto is a delicious version of risotto using a combination of wild rice and Arborio rice.  This creamy risotto, with a hint of lemon, is especially good with seafood dishes.  Add a bottle of wine, a fresh green salad, and some warm sourdough bread for a wonderful and delicious meal!

Learn How To Make Risotto Ahead of Time.  With this technique, that is used by restaurant chefs, you never have to stand at the stove, stirring, for 20 minutes while your guests wonder where you have gone.  You can make any kind of risotto you want using this method.

Check out What’s Cooking America’s Pasta, Rice, and Main Dish Recipes.

 

 

Lemon Wild Rice Risotto Recipe:

Lemon Wild Rice Risotto Recipe

Ingredients:

1 cup wild rice 
3 tablespoons butter 
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 freshly-squeezed lemon juice 
2 tablespoons butter, cubed 
Salt and coarsely-ground pepper to taste 
5 Roma tomatoes, chopped 
3 green onions , chopped 
1/2 cup freshly-grated parmesan cheese

*  Pure saffron is made up of tiny, bright-red threads.  The redder the saffron, the higher the quality.  The tips of the threads should be a slightly lighter orange-red color.  This will show that it is not cheap saffron that has been tinted red to look expensive.

**  Learn how easy it is to make your own homemade chicken broth.

***  Use only Italian short-grain rice varieties such as Aroborio, Carnaroli, Vialone, Nano, and Baldo (Arborio is the most commonly found short-grain rice).  Short-grain rice has a high starch content and tends to absorb less liquid, resulting in a stickier, more compact risotto.

 

Instructions:

Wash wild rice carefully under cold running water;  drain in a sieve

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 while still warm.

Makes 4 to 6 servings.

 

https://whatscookingamerica.net/Pasta_Rice_Main/lemonrisotto.htm

 

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Categories:

Lemons    Risotto Recipes    Saffron   

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