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
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Mkhokheli Sibanda
[email protected]I loved this risotto! It was easy to make and turned out so delicious. The wild rice and arborio rice cooked together perfectly, and the corn and red pepper added a nice sweetness and crunch. I will definitely be making this again.
tiffany parks
[email protected]This risotto was delicious! The flavors were so well-balanced and the texture was perfect. I will definitely be making this again.
Rahul Garg
[email protected]I was a bit hesitant to try this recipe because I'm not a big fan of wild rice. But I'm so glad I did! The wild rice and arborio rice cooked together perfectly, and the corn and red pepper added a nice sweetness and crunch. I will definitely be makin
Benazir Rind
[email protected]This risotto was easy to make and turned out great! The wild rice and arborio rice cooked together perfectly, and the corn and red pepper added a nice sweetness and crunch. I will definitely be making this again.
DEE TV
[email protected]This was a great recipe! The risotto was creamy and delicious, and the corn and red pepper added a nice sweetness and crunch. I would definitely make this again.
Sankar Kc
[email protected]I was really impressed with this risotto. It was easy to make and turned out so delicious. The wild rice and arborio rice cooked together perfectly, and the corn and red pepper added a nice sweetness and crunch. I will definitely be making this again
Adoko Wisdom
[email protected]This risotto was amazing! The flavors were so well-balanced and the texture was perfect. I will definitely be making this again.
Mitia Andriamilanto
[email protected]This was a delicious and easy-to-make risotto. I loved the combination of wild rice and arborio rice, and the corn and red pepper added a nice sweetness and crunch. I will definitely be making this again.
Khumbulani Nkosi
[email protected]I made this risotto for a dinner party and it was a hit! Everyone loved the unique flavor and texture. I will definitely be making this again.
Mostafizur Zoyaddar
[email protected]This risotto was easy to make and turned out great! The flavors were well-balanced and the texture was creamy and delicious. I would definitely make this again.
Joynal Sfc
[email protected]I was a bit hesitant to try this recipe because I'm not a big fan of wild rice. But I'm so glad I did! The wild rice and arborio rice cooked together perfectly, and the corn and red pepper added a nice sweetness and crunch. I will definitely be makin
James Bond
[email protected]This was a good recipe, but I made a few changes. I used chicken broth instead of vegetable broth, and I added a bit of Parmesan cheese at the end. It turned out great!
Kadi
[email protected]I really enjoyed this risotto. The flavors were well-balanced and the texture was creamy and delicious. I would definitely make this again.
Furqan Husain
[email protected]This risotto was delicious! The wild rice and arborio rice cooked together perfectly, and the corn and red pepper added a nice sweetness and crunch. I would definitely make this again.
Thato Jacob
[email protected]I made this risotto for my family and they loved it! The wild rice and arborio rice gave it a nice chewy texture, and the corn and red pepper added a pop of sweetness and color. I will definitely be making this again.
Holly Foor
[email protected]This was a great recipe! I followed it exactly and the risotto turned out perfectly. The flavors were well-balanced and the texture was creamy and delicious. I would definitely make this again.
Kayden Boxall
[email protected]This is my new favorite risotto recipe! It's so easy to make and always turns out perfectly. The wild rice and arborio rice cook together perfectly, and the corn and red pepper add a delicious sweetness and crunch. I've made this for both weeknight d
AHAD Bepari
[email protected]I made this risotto for a dinner party and it was a huge hit! Everyone raved about how creamy and flavorful it was. I especially loved the addition of the corn and red pepper, which gave the dish a nice pop of color and sweetness. Will definitely be
Bernadette Venter
[email protected]This wild rice and arborio risotto was an absolute delight! The combination of flavors and textures was exquisite. The corn and red pepper added a vibrant sweetness that perfectly complemented the nutty flavor of the wild rice. I highly recommend thi