Wild Rice Risotto

Casey Barber

Wild Rice Risotto

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    1 quart (4 cups) chicken or vegetable broth Kosher salt
    2 tablespoons unsalted butter 1 cup wild rice
    1 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


    Prep: 5 min Total:
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    • 1

      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.

    • 2

      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.

    • 3

      Stir in the wild rice and sage, and cook for 2-3 minutes, stirring occasionally, until the rice gets slightly browned and toasty.

    • 4

      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.

    • 5

      Remove from the heat and stir in the Parmesan, reserving a bit to sprinkle over as garnish if desired. Serve immediately.

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