Wild Rice Risotto

Posted On January 14, 2016 By Kathryn

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Serves 2

15g of butter

A glug of olive oil

1 shallot

2 cloves of garlic

1 fresh bay leaf

400ml white wine

150 g wild rice (I used a mix of Red Camargue and wild rice, you can buy in a pack from Waitrose)

Approximately 1.6 litres of chicken stock (if you don’t have stock, use gluten free stock cubes)

20g of parmesan cheese plus a little extra for garnish

1 tablespoon of cream, or use natural yogurt as a healthier option

Very large bunch of parsley (50-70g) chopped finely

200g small closed cup mushrooms, quartered


  1. Melt the butter with the oil in a medium heavy based frying pan. When foaming add the shallot, and sweat for a few minutes. If it starts to brown reduce the heat. Add the garlic and fry very gently for a couple of minutes.
  2. After a couple of minutes and when the oil and butter is foaming around the garlic and onions, add the rice, stir and heat through for one minute
  3. Add 200ml of the white wine and the bay leaf and bring to a medium simmer. This is the point where you will continually add liquid, allowing each batch to be absorbed, stirring occasionally.
  4. After about 5 minutes, when the wine has reduced to a syrupy thick consistency add the next 200ml, stirring occasionally as above.
  5. When the wine has been absorbed, add 400 ml of chicken stock, or 400 ml of water and a stock cube if you don’t have fresh stock. Allow to simmer, stirring occasionally until mostly absorbed.
  6. After about 10-12 minutes, when the liquid has been absorbed, add another 400ml, and do as before. Do this two more times, adding the liquid in 400ml batches, until all the liquid has been used. It should take in or around 10-12 minutes for each 400ml to be absorbed.
  7. When all the liquid has been added and absorbed, turn off the heat, cover the pan with cling film so that it locks in all of the air and leave for 1o minutes.
  8. When ready, stir in the cream or yogurt, grated parmesan, parsley and season to taste.
  9. Serve, garnished with the mushrooms, some freshly grated parmesan and a drizzle of good quality olive oil.
  10. For the mushrooms: Quarter the mushrooms. I like to leave the little stalk on them but it’s up to you!
  11. Bring a frying pan with a little bit of olive oil to a high heat and fry the mushrooms, stirring so that they get an even colour. They will soak up the olive oil instantly, but don’t be tempted to add more, as the mushrooms continue to cook they begin to release their own juices.
  12. When they are almost ready, after about seven minutes, add a knob of butter. This will help them get a beautiful glazed brown colour as well as add flavour.
  13. When nicely browned, season well with salt and pepper. You can do these in advance and warm them through just before serving, or do them while your risotto is cooking.