Directions: |
Directions:Preheat oven to 400º
On stove melt 3 T butter and over medium heat saute the onion until translucent - don't brown. Add rice and stir to coat. Pour at least 2 cups of stock over the rice (enough to make sure rice is submerged) bring to a boil, cover and set in oven. Cook until rice is tender, 45 to 55 minutes. Important! Check the rice periodically to make sure there is enough stock covering the rice, add more as needed - you WILL need to add more. The rice is done when some of it looks like a fluffy hotdog bun - the best I can describe it - don't overcook - if in doubt taste some and it should be al dente/chewy. Remove from oven.
Melt remaining 3 T butter in large skillet. Saute red and yellow peppers for 3 to 4 minutes; add corn and saute 3 to 4 minutes more. Season lightly with salt and pepper and scrape into rice; mix well.
Prepare sauce:
In medium saucepan, reduce the shallot and stock by half. Pour in the cream and continue reducing until about 2 cups remain. Stir in the Parmesan cheese and 3 T butter. Pour over rice mixture and combine well. Keep rice on low until ready to serve. Taste for seasoning and add salt and pepper as desired.
Note: Use real wild rice - not some hybrid mixture from Uncle Ben - it is available in most grocery stores or buy it on-line. If the finished rice seems dry, you can add more heavy cream; if too moist, just turn up the heat a bit and let it reduce. It is a good idea to keep an eye on the rice while waiting to serve and stir it frequently. |
This recipe for Wild Rice Risotto is from