RISOTTO WITH WILD RICE

Risotto With Wild Rice image

Provided by Florence Fabricant

Time 50m

Yield 4 servings

Number Of Ingredients 7

4 cups hot beef or chicken stock
1/2 cup uncooked wild rice, rinsed
2 tablespoons butter or olive oil
1/2 cup finely chopped onion
1 cup Italian arborio rice
Salt and freshly ground black pepper to taste
Grated Parmesan cheese

Steps:

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.
While 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.
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. After 20 to 25 minutes all the stock should have been added and the rice should be just tender. Remove from heat.
When 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.