Wild Rice Risotto
Courtesy of Chef Cameron Hornby from Promenade Brasserie
Nutty wild and brown rice give this creamy risotto a Manitoba twist, complemented by ingredients rooted in Métis culinary traditions. Chef Cameron pickles the beets but store bought can be used here.
Ingredients
WILD RICE PILAF
2 Tbsp neutral oil
1 1/2 Tbsp minced garlic
2/3 cup finely diced carrot
2/3 cup finely diced celery
1 1/4 cup finely diced onion
2/3 cup wild rice
1 1/4 cup brown rice
salt and pepper to taste
all spice to taste
nutmeg to taste
3/4 cup white wine
4 cups vegetable stock
ROASTED SQUASH
1 cup diced butternut squash
salt and pepper to taste
dried sage to taste
melted butter or neutral oil
WILD RICE RISOTTO
1 cup wild rice pilaf
1 heaping Tbsp butter
2 Tbsp corn
2 Tbsp roasted squash
2 Tbsp edamame
2 tsp lemon juice
2 Tbsp white wine
6 Tbsp heavy cream
2 Tbsp vegetable stock
1 Tbsp Parmesan, finely grated
1 Tbsp crumbled
feta cheese
1 Tbsp pickled beets
1 Tbsp arugula
salt and pepper to taste
finishing salt
Method
WILD RICE PILAF
1. Add oil to a pan on medium heat.
2. Add the garlic and mirepoix, adding the rice when they begin to brown. Toast until fragrant .
3. Stir in the spices and continue to toast.
4. In a separate pot, add the stock and simmer. When the rice and seasonings are toasted, deglaze the pan with white wine.
5. Add the stock to the rice, 1 cup at a time, allowing it to absorb between intervals.
6. Cook until al dente—as it will continue to cook while resting.
7. Cool and refrigerate.
ROASTED SQUASH
1. Toss the squash in the oil and season generously. Spread onto a sheet pan in a single layer.
2. Bake at 375 F for 20-25 minutes or until fork tender and lightly charred on edges.
WILD RICE RISOTTO
1. On med-high, heat butter and corn in a fry pan until they become fragrant.
2. Add edamame and squash and simmer until heated.
3. Add the rice pilaf and toss with the vegetables.
4. Add the wine and lemon juice and cook a few seconds.
5. Add the vegetable stock and cream and cook until the rice absorbs the liquid and the risotto begins to thicken.
6. Reduce heat to low and add grated cheese.
7. Remove from heat and stir to emulsify. Season to taste.
8. Move the risotto to a serving dish and top with feta cheese, drained pickled beets, seeds and arugula. Add finishing salt sparingly.
Yield 1 serving