Wild Rice Risotto

Recipe Date: August 14, 2026
Serving Size: 6
Prep Time: 10 Minutes
Cook Time: 30 Minutes
Difficulty: Easy
Measurements: Imperial (US)
  • 5 cups chicken stock
  • 1 cup wild rice
  • 1 TB butter
  • ½ cup onion, peeled, finely diced
  • 1 ½ cup heavy cream
  • ½ cup grated Parmagiano Reggiano
  • Salt & Fresh ground Pepper to taste
  • Nutmeg

Directions

  1. Melt 1 TB butter in medium pot and sweat onions with a pinch of salt for about 3 minutes.
  2. Add wild rice and stir constantly for 2 minutes.
  3. Add 2 ½ cups chicken stock, bring to boil, cover and reduce heat to medium-low and simmer for 55 minutes.
  4. While the rice is cooking, reduce 2 ½ cups of chicken stock in small sauce pot until reduced to 1 cup, whisking frequently
  5. Add heavy cream, and reduce mixture until 1 ½ cups remain, whisking frequently, set aside in a measure cup.
  6. Whisk in cheese, grated nutmeg, salt & pepper until well combined, then add to finished rice,
  7. Simmer rice uncovered on stove for 5 minutes or so until rich and creamy, but not runny, stirring to prevent burning.
  8. Adjust for salt and pepper, cover and rest for 5 minutes.

Tips:                                                                     

In a 10” sauté pan, melt 2 TB butter and sauté ¾ cup sliced fresh white corn off cob (& ½ cup diced red bell pepper if desired)  in over medium high heat for 7 minutes, then add to rice mixture the same time as you do the cream sauce and cook the remaining 5 minutes

Print Recipe