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.
* 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.
Lemon Wild Rice Risotto Recipe: https://whatscookingamerica.net/pasta_rice_main/lemonrisotto.htm