Wild rice risotto
- 1 quart (4 cups) chicken or vegetable broth
- Kosher salt2 tablespoons unsalted butter
- 1 cup wild rice1 tablespoon olive oil
- 1 teaspoon dried sage or 5-6 fresh sage leaves, minced
- 1 small yellow onion, minced
- 1/3 - 1/2 cup finely shredded Parmesan cheese
- 1 large or 2 small garlic cloves, minced
Yield: 4 Servings
- Bring the broth to a simmer in a saucepan over medium heat and keep warm over low heat. The rice will absorb warm broth more efficiently than it will with ice-cold liquid.
- Melt the butter in a wide, high-sided skillet or saucepan over medium heat and add the olive oil. Add the onion and garlic, sprinkle with a pinch of kosher salt, and stir to coat. Cook, stirring occasionally, until the onion is soft but not browned, about 5 minutes.
- Stir in the wild rice and sage, and cook for 2-3 minutes, stirring occasionally, until the rice gets slightly browned and toasty.
- Add 1 cup of the broth and cook, stirring frequently, until most of it is absorbed. Continue to add broth 1/2 cup at a time and stir frequently until the rice has absorbed nearly all the broth and is tender to the bite, about 35-40 minutes.
- Remove from the heat and stir in the Parmesan, reserving a bit to sprinkle over as garnish if desired. Serve immediately.
This recipe originally appeared on iVillage.