LEMON WILD RICE RISOTTO
Add a bottle of wine, a fresh green salad and warm sourdough bread for a wonderful and delicious meal.
Provided by Dancer
Categories Short Grain Rice
Time 1h20m
Yield 4-6 serving(s)
Number Of Ingredients 21
Steps:
- Wash wild rice carefully and drain.
- In a large paella pan or large frying pan over medium heat, melt 3 tablespoons butter or margarine.
- Add onion; saute until soft.
- Add 1 1/2 cups chicken broth and bring to a boil.
- Add saffron and stir to dissolve.
- Reduce heat to low.
- Add wild rice, basil, marjoram, thyme, oregano, and cayenne pepper; simmer 20 to 25 minutes or until most of the liquid is absorbed.
- Add sherry and simmer, covered, another 30 minutes or until most of the sherry is absorbed.
- Add 3 cups chicken broth, arborio rice, lemon zest, and lemon juice.
- Simmer, stirring frequently, 20 minutes or until arborio rice is just tender but still firm to bite and mixture is creamy.
- Remove from heat.
- Add 2 tablespoons butter or margarine, salt, pepper, tomatoes, onions, and parmesan cheese.
- Stir until butter or margarine is melted.
- Serve immediately.
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Rashid Shah
[email protected]I highly recommend this recipe. It's a keeper!
Ammar Jadoon
[email protected]This is a great recipe for a special occasion. It's elegant and delicious.
Russell Jr.
[email protected]I love the combination of lemon and Parmesan cheese in this risotto. It's so bright and flavorful.
Alicia Barnes
[email protected]This risotto was so easy to make, and it turned out so delicious. I will definitely be adding it to my regular dinner rotation.
Mr Flirty
[email protected]This is the best risotto I have ever had. I will definitely be making it again and again.
Fiza Ali
[email protected]This risotto was amazing! I would give it 10 stars if I could.
Fabi Kapera boy
[email protected]I would not recommend this recipe. It was a waste of time and ingredients.
Maribel Taylor
[email protected]This recipe is a fail. The risotto was mushy and the flavors were all wrong.
Rahma Ali
[email protected]I followed the recipe exactly, but my risotto turned out too dry. I think I might have added too much rice.
Terry Wilson
[email protected]The risotto was a little bland for my liking. I added some extra salt and pepper, and it was much better.
lilybeth James
[email protected]This was a bit too tangy for my taste, but I think that's just a personal preference. The risotto itself was cooked perfectly.
RAFI RITU
[email protected]I'm not a huge fan of lemon, but this risotto was still really good. The flavors were well-balanced and the rice was cooked perfectly.
Israel Lucio
[email protected]This risotto was so creamy and flavorful. I will definitely be making it again.
Ms Sume
[email protected]Great recipe! I made this for a dinner party, and everyone loved it.
Iliya Usman
[email protected]This recipe was easy to follow, and the end result was delicious. I especially liked the crispy shallots on top.
Juliet Salinas
[email protected]This was my first time cooking with wild rice, and I was pleasantly surprised. It has a great flavor and texture, and it held up well in the risotto.
allmoon soon
[email protected]I loved the bright and fresh flavor of this risotto. The lemon zest really shines through, and the wild rice gives it a unique and interesting texture.
Jon Gerner
[email protected]This lemon wild rice risotto was a delightful dish! The flavors of the lemon and Parmesan cheese were perfectly balanced, and the wild rice added a nice nutty flavor and texture.