A well-made risotto is a dish that junior chefs and home cooks alike strive to perfect. Risotto is a creamy, cheesy Italian style of rice, made with short-grain Arborio rice. It is an excellent blank canvas for almost any flavour; seafood, vegetables and meats are all very complimentary to risotto. Saffron and other herbs are also commonly found in good risottos, and should be added in the beginning, before any stock is added to the rice.
Although risotto is traditionally made with Arborio rice, a special short-grain Italian rice that creates the creamy consistency needed for a good risotto, I sometimes find that adding wild Canadian rice adds a new twist to an old classic. When adding wild rice to risotto, the cook must keep in mind the different cooking times of each type of rice. The best thing to do is par-boil the wild rice in advance, so it can be added to the risotto later as a finishing touch.
This particular recipe is basically a classic risotto, with the addition of wild rice. This risotto can be matched with steak, chicken, or seafood (such as salmon), but my preference leans towards lamb. The pairing of lamb with risotto is very common in Italy, and the result is an amazing blend of flavours, presented in a pleasing fashion.
I hope you enjoy this contemporary twist on an Italian classic! Buon appetito!
Portobello Wild Rice Risotto
You will need:
- 1 c Arborio rice
- ¼ c Canadian wild rice
- ¼ c White wine (dry is better!)
- 2 ½ c chicken stock
- 2 tbsp butter
- 1 tbsp olive oil
- ½ small onion, minced
- ¼ c 35% cream
- ¼ c parmesan cheese, grated
- 3 portobello mushrooms, finely sliced
Method:
1. Bring 2 cups of salted water to a boil in a large stock pot. Par-boil the wild rice for about 12 minutes, drain and rinse with cold water. Set aside.
2. In a large sauce pan, bring the chicken stock to a simmer on medium-low setting.
3. In a large skillet, over medium high heat, heat olive oil and 1 tbsp butter. Sautee onion until it is translucent, but not browned. Add Portobello mushrooms, and sauté for another 30 seconds, just to soften the mushrooms.
4. Add Arborio rice to the butter, mushroom and onion, stirring constantly to make sure that every grain is coated with butter. Do not let the rice brown.
5. Add the wine and stir until it is completely absorbed. Reduce heat to medium-low.
6. Add the wild rice, and about ¼ of the simmering chicken stock. Stir well until the entire mixture is absorbed into the rice.
7. After the first batch of stock is fully incorporated into the rice, add the same amount and continue the process until all the stock has been added and absorbed.
8. Add the second tbsp of butter, and the cream. Stir to ensure it incorporates into the rice. Add the parmesan, and stir lightly.
9. Taste, and add salt and pepper as needed.
Herb-crusted Lamb Shanks
You will need:
- 8 shanks of lamb, frenched (ask your butcher to French the bones for you if you don’t know how!)
- ½ cup thyme leaves, roughly chopped
- ¼ cup rosemary leaves, roughly chopped
- 3 tbsp balsamic vinegar
- 1 tbsp olive oil
Method:
1. Lay out lamb shanks onto a baking sheet lined with parchment. Lightly pepper the shanks.
2. In a medium sized skillet, over medium-high heat, sear both sides of shanks for 2 minutes per side, and return to the baking sheet.
3. Pre-heat oven to 375F.
4. In a large mixing bowl, combine balsamic vinegar, herbs, and olive oil.
5. Using a table spoon, press the herb-balsamic mixture onto both sides of the shanks.
6. Place into a 375F oven for 10 minutes. Allow to rest for another 10 minutes, and serve immediately over risotto.
