Wild Rice Risotto Terrine Recipes

MOREL MUSHROOM AND WILD RICE RISOTTO

Steps:

• Combine chicken broth and water in a large stockpot. Heat over medium-high heat until boiling; reduce heat to low and keep warm.
• Heat olive oil and 1 tablespoon butter over medium heat in a large Dutch oven until butter melts. Add brown rice; cook and stir constantly until toasted, about 5 minutes. Stir in wild rice, 1/2 the morel mushrooms, carrots, celery, onion, and garlic. Cook, stirring constantly, until onions are translucent, 3 to 5 minutes. Pour in white wine; cook until evaporated, 2 to 3 minutes.
• Mix 1/2 the chicken broth mixture into the rice; stir to combine. Cover and cook over medium heat until thickened, about 30 minutes, stirring every 5 minutes. Pour in remaining chicken broth mixture, remaining morel mushrooms, and thyme. Cover and continue to cook over medium heat, stirring every 5 minutes, until wild rice is tender, 30 to 40 minutes.
• Stir in remaining 1 tablespoon butter and heavy cream. Cook until butter is melted, about 1 minute more. Season with salt and pepper. Top with Pecorino Romano cheese.

WILD RICE RISOTTO TERRINE

Steps:

• Cook the red rice for about 30 minutes and the wild rice for about 40 minutes (double the water to dry measurement).
• In a big pan, heat some olive oil and the knob of butter and gently sweat the shallots, garlic and leeks for a few minutes.
• Add the courgette, carrot and mushrooms and cook for another few minutes.
• Add the remaining rice and stir, making sure it is coated with the oil and butter (add a little extra if necessary).
• Pour in the white wine and when it has been absorbed start adding a little of the warm stock and stir until it has been absorbed by the rice.
• Keep stirring and add the stock until the rice is cooked and all the stock has been absorbed - about 30 minutes.
• Add the red and wild rice and with it another spoonful of oil.
• Add the parmesan and stir through.
• Add the chopped parsley and coriander and stir through.
• Spoon the mixture into a greased terrine and allow to cool.
• Mix the dressing ingredients together.
• Turn out onto a serving plate, top with the remaining mushrooms and a handful of small freshly picked basil leaves and drizzle with the dressing.

RISOTTO WITH WILD RICE

Steps:

• Bring one-and-one-fourth cups of the stock to a boil in a small saucepan, add the wild rice, cover tightly and allow to cook until the rice is tender and nearly all the liquid has been absorbed, about 40 minutes.
• While the wild rice is cooking, heat the butter or oil in a large, heavy saucepan. Add the onion and cook slowly until tender but not brown. Add the arborio rice and stir well.
• Begin adding the remaining stock, half a cup at a time, stirring constantly and adding more stock as each portion is absorbed by the rice. After 20 to 25 minutes all the stock should have been added and the rice should be just tender. Remove from heat.
• When the wild rice has finished cooking, fold it in along with any liquid remaining in the pan. Gently reheat the risotto if necessary, season to taste and serve at once with Parmesan cheese.

SAGE, ONION AND WILD-RICE RISOTTO CAKES

Steps:

• Make wild-rice risotto:
• Bring water with salt to a boil in a heavy saucepan, then simmer wild rice, covered, until tender, about 45 minutes. Remove from heat and let rice stand in cooking liquid, uncovered, 30 minutes. Drain rice in a sieve set over a saucepan and reserve rice. Add vegetable stock to cooking liquid and bring to a simmer. Keep liquid hot, covered, over low heat.
• Heat butter and oil in a 6- to 8-quart heavy pot over moderately high heat until hot but not smoking, then sauté sage, stirring, 1 minute. Add onions and sauté, stirring, until softened. Stir in celery with salt to taste and sauté, stirring, until onions begin to turn golden brown, about 7 minutes.
• Stir in Arborio rice and cook over moderate heat, stirring constantly, 2 minutes. Add wine, thyme, and pepper to taste and cook, stirring constantly, until wine is absorbed. Stir in 1 cup hot broth and simmer, stirring frequently, until broth is absorbed. Continue adding broth, 1 cup at a time, and simmering, stirring frequently and letting each addition be absorbed before adding the next, until rice is tender but still al dente and creamy-looking and liquid is absorbed, 20 to 22 minutes. Toward end of cooking, stir in wild rice.
• Remove pot from heat and stir in Parmesan, parsley, and salt and pepper to taste. Cool risotto and chill, covered, at least 4 hours and up to 12. Bring risotto to room temperature before proceeding with recipe.
• Make risotto cakes:
• Lightly beat yolks and stir into risotto. Beat whites and a pinch of salt with an electric mixer until they just hold stiff peaks. Stir half of whites into risotto to lighten slightly and fold in remaining whites. Let batter stand at room temperature 15 minutes before proceeding.
• Heat 1 tablespoon oil in a 12-inch nonstick skillet over moderate heat until hot but not smoking. Scoop 4 (rounded 1/4-cup) mounds of batter into skillet, flattening with back of a spoon to form cakes 3 inches across by 1/2 inch thick. Cook cakes until golden brown on underside (this is critical to prevent cakes from breaking when turning), adjusting heat if browning too quickly, 5 minutes. Carefully turn cakes over with a metal spatula and cook until golden brown on underside, 3 to 4 minutes. Transfer as browned to a large shallow baking pan and arrange in one layer. Make more cakes in same manner, wiping skillet clean with paper towels between batches and adding more oil as necessary.
• Preheat oven to 450°F.
• Just before serving, bake risotto cakes until sizzling, about 6 minutes. Serve immediately.

WILD RICE RISOTTO

Steps:

• While rice is cooking, cut bacon into pieces and fry until crisp. cook onion in same pan.
• When rice is cooked, add bacon (with drippings) and onion along with butter and stir until melted.
• Add cheeses and sour cream. Add milk by the tablespoon so mixture is creamy, cook over low heat until cheese is melted and everything is well combined.
• *Omitting bacon would make this a vegetarian option.