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
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
SOFIQULISLAM JIBON
[email protected]I'm a big fan of risotto and this recipe did not disappoint! The risotto was creamy and flavorful, and the corn and red pepper added a nice touch of sweetness and crunch. I would definitely make this risotto again.
Saleem Khan Officail 123
[email protected]This risotto was a bit too bland for my taste. I think I would have preferred a more flavorful broth. Otherwise, the texture was creamy and the corn and red pepper added a nice touch of sweetness and crunch.
_chrispy_ j
[email protected]I made this risotto for dinner last night and it was a hit! My family loved the creamy texture and the flavorful combination of the wild rice and arborio rice. The corn and red pepper added a nice touch of sweetness and crunch. I would definitely mak
anantha krishnan
[email protected]This risotto was delicious! I loved the combination of the wild rice and arborio rice. The corn and red pepper added a nice touch of sweetness and crunch. I would definitely make this risotto again.
Hee She
[email protected]This risotto was okay. I thought the flavor was a bit bland and the texture was a bit too al dente. I would probably not make this risotto again.
RRR Friends Forever
[email protected]I'm a big fan of risotto and this recipe did not disappoint! The risotto was creamy and flavorful, and the corn and red pepper added a nice touch of sweetness and crunch. I would definitely make this risotto again.
Mohra Badreddine
[email protected]This risotto was a bit too bland for my taste. I think I would have preferred a more flavorful broth. Otherwise, the texture was creamy and the corn and red pepper added a nice touch of sweetness and crunch.
Lhy Rhex
[email protected]I made this risotto for a dinner party and it was a huge success! Everyone loved the creamy texture and the flavorful combination of the wild rice and arborio rice. The corn and red pepper added a nice touch of sweetness and crunch. I would definitel
Midoashraf Nabawy
[email protected]This risotto was delicious! I loved the combination of the wild rice and arborio rice. The corn and red pepper added a nice touch of sweetness and crunch. I would definitely make this risotto again.
Krischelle Hawkins
[email protected]I'm not a big fan of risotto, but I thought I would give this recipe a try. I was pleasantly surprised! The risotto was creamy and flavorful, and the corn and red pepper added a nice touch of sweetness. I would definitely make this risotto again.
asmi newarni
[email protected]I made this risotto for dinner last night and it was a hit! My family loved the creamy texture and the flavorful combination of the wild rice and arborio rice. The corn and red pepper added a nice touch of sweetness and crunch. I would definitely mak
Umair Umairawan786
[email protected]This wild rice and arborio risotto with corn and red pepper is a delicious and flavorful dish that is perfect for a special occasion. The combination of the wild rice and arborio rice gives the risotto a unique texture and flavor, and the corn and re