Lemon Wild Rice Risotto

Add a bottle of wine, a fresh green salad and warm sourdough bread for a wonderful and delicious meal.

• Ready In: 1 hr 20 mins
• Serves: 4-6

Ingredients

• 1  cup wild rice
• 3  tablespoons butter or 3  tablespoons margarine
• 1⁄2 cup  finely chopped onion
• 1 1⁄2 cups chicken broth
• 1⁄4 teaspoon saffron
• 1⁄4 teaspoon dried basil, crushed
• 1⁄4 teaspoon dried marjoram, crushed
• 1⁄4 teaspoon dried thyme, crushed
• 1⁄4 teaspoon dried oregano, crushed
• 1⁄4 teaspoon  red pepper (cayenne)
• 1⁄3 cup dry sherry
• 3  cups chicken broth
• 1  cup arborio rice
• 1  teaspoon  grated lemon, zest of
• 3  tablespoons fresh lemon juice
• 2  tablespoons butter or 2  tablespoons margarine, cubed
•  salt
•  coarsely ground pepper
• 5  roma tomatoes, chopped
• 3  green onions, chopped
• 1⁄2 cup  freshly grated parmesan cheese

Directions

1. Wash wild rice carefully and drain.
2. In a large paella pan or large frying pan over medium heat, melt 3 tablespoons butter or margarine.
3. Add onion; saute until soft.
4. Add 1 1/2 cups chicken broth and bring to a boil.
5. Add saffron and stir to dissolve.
6. Reduce heat to low.
7. Add wild rice, basil, marjoram, thyme, oregano, and cayenne pepper; simmer 20 to 25 minutes or until most of the liquid is absorbed.
8. Add sherry and simmer, covered, another 30 minutes or until most of the sherry is absorbed.
9. Add 3 cups chicken broth, arborio rice, lemon zest, and lemon juice.
10. Simmer, stirring frequently, 20 minutes or until arborio rice is just tender but still firm to bite and mixture is creamy.
11. Remove from heat.
12. Add 2 tablespoons butter or margarine, salt, pepper, tomatoes, onions, and parmesan cheese.
13. Stir until butter or margarine is melted.
14. Serve immediately.