📝 About This Recipe
This dish reimagines the classic Italian technique using 100% authentic wild rice, offering a nutty, chewy alternative to traditional Arborio. Unlike white rice, wild rice (Zizania) provides a deep, toasted flavor and a stunning visual contrast that captures the essence of the Great Lakes wilderness. Finished with a touch of heavy cream and aged Parmesan, it achieves a luxurious creaminess while maintaining the grain's signature structural integrity.
🥗 Ingredients
The Grains & Aromatics
- 1.5 cups Wild Rice (rinsed thoroughly in cold water)
- 2 large Shallots (finely minced)
- 3 cloves Garlic (pressed or minced)
- 3 tablespoons Unsalted Butter (divided)
- 1 tablespoon Extra Virgin Olive Oil
The Cooking Liquid
- 5 cups Vegetable or Chicken Stock (low sodium, kept at a simmer)
- 1/2 cup Dry White Wine (such as Sauvignon Blanc or Pinot Grigio)
Mushrooms & Finishers
- 10 ounces Cremini or Shiitake Mushrooms (sliced thinly)
- 1 tablespoon Fresh Thyme (leaves stripped from stems)
- 1/4 cup Heavy Cream (at room temperature)
- 1/2 cup Parmigiano-Reggiano (freshly grated)
- 1 teaspoon Kosher Salt (plus more to taste)
- 1/2 teaspoon Fresh Cracked Black Pepper
- 2 tablespoons Flat Leaf Parsley (chopped for garnish)
👨🍳 Instructions
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1
In a medium saucepan, bring your stock to a gentle simmer over medium-low heat. It is crucial the stock is hot when added to the rice to maintain a consistent cooking temperature.
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2
In a large, heavy-bottomed skillet or Dutch oven, heat 1 tablespoon of butter and the olive oil over medium heat. Add the sliced mushrooms and cook undisturbed for 3-4 minutes until golden brown.
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3
Stir the mushrooms, season with a pinch of salt, and continue cooking until tender. Remove the mushrooms from the pan and set aside on a plate.
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4
In the same pan, melt the remaining 2 tablespoons of butter. Add the minced shallots and cook for 2-3 minutes until translucent and fragrant, but not browned.
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5
Stir in the garlic and the rinsed wild rice. Toast the rice for 3-5 minutes, stirring constantly, until the grains smell nutty and a few begin to 'pop' or crack slightly.
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6
Pour in the white wine to deglaze the pan. Use a wooden spoon to scrape up any browned bits (fond) from the bottom. Simmer until the wine has almost completely evaporated.
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7
Add 1 cup of the hot stock to the rice. Unlike traditional risotto, wild rice won't release starch immediately, so you can add liquid in larger increments. Maintain a steady simmer.
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8
Continue adding stock 1 cup at a time as the liquid is absorbed, stirring every few minutes. Wild rice takes significantly longer than Arborio, typically 45-55 minutes.
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9
Around the 45-minute mark, taste the rice. It should be tender but still have a distinct, pleasant chew. Most of the grains should have curled or 'blossomed' open.
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10
Once the rice is cooked to your liking and the liquid is mostly absorbed but still slightly saucy, stir the cooked mushrooms and fresh thyme back into the pan.
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11
Lower the heat to minimum and stir in the heavy cream and grated Parmigiano-Reggiano. This creates the 'mantecatura' or creamy finish characteristic of risotto.
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12
Season with kosher salt and plenty of fresh black pepper. If the mixture looks too thick, add a final splash of warm stock to loosen it.
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13
Remove from heat, cover the pan, and let it rest for 2 minutes. This allows the flavors to meld and the texture to stabilize.
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14
Garnish with fresh parsley and an extra sprinkle of cheese before serving in warmed shallow bowls.
💡 Chef's Tips
Always use 'True' Wild Rice (long, dark grains) rather than a blend for the best texture and flavor. Don't rush the process; wild rice contains a tough outer hull that requires time and consistent heat to soften properly. If you want an even deeper flavor, use a mushroom-infused stock or add a teaspoon of soy sauce for umami. Avoid over-stirring in the first 20 minutes; wild rice is heartier than Italian rice and doesn't need constant agitation to release starch. To make it vegan, swap the butter for olive oil and use coconut milk and nutritional yeast instead of cream and Parmesan.
🍽️ Serving Suggestions
Pair with a crisp, acidic Chardonnay or a light-bodied Pinot Noir to complement the earthy mushrooms. Serve as a sophisticated side dish to roasted duck breast or pan-seared salmon. Accompany with a simple arugula salad dressed in a lemon-honey vinaigrette to cut through the richness. For a vegetarian feast, serve alongside roasted root vegetables like carrots or parsnips. Top with toasted pine nuts or walnuts for an extra layer of crunch and elegance.