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Wild Rice Risotto with Mushrooms and
Providence Oka Cheese
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Preparation Time:
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1 hour
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Cooking Time:
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1 hour 20 minutes
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Serves:
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4 to 8
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Ingredients
3 cups (750 ml) chicken broth
1/3 cup (75 ml) wild rice
2 tbsp (30 ml) extra virgin olive oil
2 tbsp (30 ml) Sealtest butter
3 cloves garlic, finely chopped
3 shallots, finely chopped
2 cups (500 ml) finely chopped Québec mushrooms (oyster, shiitakes, white or brown mushrooms, etc.)
1/2 cup (125 ml) dry white wine
1 cup (250 ml) Arborio rice (a short-grain Italian rice)
4 oz (120 g) Providence Oka cheese, peel removed
1/2 cup (125 ml) Ultra’cream or Sealtest 35% cream
2 green onions, chopped
2 tbsp (30 ml) finely chopped flat-leaf parsley (also called cilantro or coriander)
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Preparation
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1.
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In a saucepan, stir together chicken broth and wild rice; bring to a boil, cover and simmer 45 minutes over low heat.
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2.
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In a large saucepan, heat oil and butter over and cook garlic and shallots over low heat for 3 minutes.
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3
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Add mushrooms and cook over high heat.
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4.
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Deglaze with wine and reduce until saucepan is almost dry. Stir in Arborio rice to coat each grain.
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5.
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Over medium heat, add wild rice and broth to Arborio rice, a ladleful at a time, stirring well after each addition until the rice has absorbed all the liquid before adding the next one. Repeat, stirring constantly, for about 25 minutes, until all the wild rice has been stirred in.
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6.
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Remove from heat and stir in cheese, cream and green onions. Sprinkle with parsley and serve.
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