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Naked & Wild Rice Risotto

 1 cup Naked & Wild Rice Blend
 1 Small onion, chopped
 1 Clove garlic, minced
 2 tbsp Butter
 ½ cup White wine
 2 cups Stock (vegetable or chicken both work well)
 1 cup Water
  cup (loosely packed) sundried tomatoes, chopped
 2 tsp Parsley or a handful if fresh
 ¼ cup Parmesan cheese
 Salt and pepper to taste

Combine the stock and water in a pot and bring to a boil. It needs to be kept hot until it is added to the rice.

Sautee the onions and garlic with the butter over medium heat.

When the onions are soft, add the Naked & Wild Rice Blend and continue to sautee for several minutes, until some of the oat 'rice' begins to brown and they acquire a toasted aroma.

Stir in the tomatoes.

Add the wine and cook until most of the liquid is absorbed by the rice.

Now start adding the hot stock. Most recipes recommend adding just one ladle at a time. I rushed this a bit by stirring in half a cup at a time and it seemed to work fine, but i'm no expert on the whole risotto thing. Apparently it's important to allow the stock to be mainly absorbed by the rice before adding the next amount, never letting the stock entirely dry up, but getting close each time. Again, others might have improvements on this technique, but even my half-diligent method seemed to work out nicely :)

Continue adding stock until the rice is tender. Depending on your stovetop temperature you may need to adjust the liquid somewhat - adding more boiling water or stock.

Season with salt and pepper, and stir in the parmesan and parsley, leaving some extra for garnish on the top.

This makes a great side dish to serve with meat, or just enjoy it on it's own!