Best Wild Rice And Arborio Risotto With Corn And Red Pepper Recipes
WILD RICE AND ARBORIO RISOTTO WITH CORN AND RED PEPPER
Though chefs these days get away with calling all sorts of grainy dishes risottos, the finished products often lack the creamy texture that makes classic risottos so appealing. But that creamy texture is possible if whole grains are cooked separately and combined with some arborio rice, the traditional risotto rice. Wild rice and corn contribute a New World character to this multicolored, multitextured risotto. The dish is delicious with or without the cheese.
Provided by Martha Rose Shulman
Categories dinner, side dish
Time 2h
Yield 6 servings
Number Of Ingredients 12
Steps:
- To cook the wild rice, bring 3 1/2 cups of the stock to boil in a medium saucepan. Add salt to taste and the wild rice. When the water returns to the boil, reduce the heat, cover and simmer 40 to 45 minutes, until the rice is tender and has begun to splay. Drain and transfer the rice to a large bowl.
- Put the remaining 2 1/2 cups stock into a saucepan and bring it to a simmer over low heat, with a ladle nearby. Cut the kernels off the cobs and add the cobs to the stock. Cover and simmer 20 minutes. Remove the corncobs from the stock. Taste the stock and make sure that it is well seasoned.
- Heat the olive oil over medium heat in a wide, heavy nonstick skillet or saucepan. Add the onion and a generous pinch of salt, and cook gently until it is just tender, about 3 minutes. Add the red pepper and continue to cook, stirring often, for another 5 minutes, until tender.
- Add the arborio rice and stir until the grains separate and begin to crackle. Add the wine and stir until it has been absorbed. Begin adding the simmering stock, a couple of ladlefuls (about 1/2 cup) at a time. The stock should just cover the rice, and should be bubbling, not too slowly but not too quickly. Cook, stirring often, until it is just about absorbed. Add another ladleful or two of the stock and continue to cook in this fashion, adding more stock and stirring when the rice is almost dry. You do not have to stir constantly, but stir often. After 10 minutes, stir in the corn kernels and continue to add stock and stir the rice until the rice is tender all the way through but still chewy, about 10 more minutes. Add another ladleful of stock and stir in the wild rice and thyme. Cook for 3 to 5 minutes. Add pepper, taste and adjust seasonings.
- Add another ladleful of stock to the rice. Stir in the Parmesan if using and remove from the heat. Serve right away in wide soup bowls or on plates.
Nutrition Facts : @context http, Calories 361, UnsaturatedFat 6 grams, Carbohydrate 56 grams, Fat 8 grams, Fiber 4 grams, Protein 13 grams, SaturatedFat 2 grams, Sodium 887 milligrams, Sugar 8 grams, TransFat 0 grams
RISOTTO WITH WILD RICE
Provided by Florence Fabricant
Categories dinner, weekday, side dish
Time 50m
Yield 4 servings
Number Of Ingredients 7
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.
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