Dcarch - Another winning combination! everything looks delicious, the wild rice looks very creamy.

Silvia

Well, OK already.
How about the instructions for wild rice risotto which sounds and looks absolutely wonderful!

Pretty please?

DC, Thanks for the around the world date mentioned in the other thread, I'm honored! But your meals always look so intriguing and delicious and I wouldn't even put ketchup on anything (actually I only use ketchup with two food items).

Hmmmmmmmmm Cathy........ I send him 10 lbs of rice and you get the around the world dinner date. What is wrong with this picture? :-)

Dcarch - did I miss something? What provided the creaminess?

I would love your recipe for wild rice risotto. It looks great.

Jo

Teresa, I'm more needy!

Are the okra sous vide? What are they seasoned with? I only eat okra oven fried or in soups.

Thank you everyone.

The fact that wild rice has a very nice flavor and Arborio does not, made me determined to find a way to make wild rice risotto.

Unfortunately I was not successful finding a recipe by Googling. The so-called wild rice risotto recipes I found all use Arborio rice with wild rice.

As I mentioned, wild rice cooks very loose with no starch for the creamy risotto texture. No. I did not stand next to the stove and stir for 24 hours to get the wild rice creamy.

After trying a few ways, this was what worked, a totally painless way.

The wild rice was cooked in a pressure cooker with Pork, beef and chicken stock because I didn�t want the wild rice to taste like chicken , pork or beef. You can get the wild rice to any degree of firmness the way you prefer (Al dente) in a pressure cooker.

Put a good part of the cooked wild rice in your bread machine, add some more stock and use the knead cycle to stir the wild rice. It took my machine three knead cycles to get the wild rice creamy like risotto, but there was no work on my part.

Depending on if you like a more or less soupy runny risotto, add back some un-stirred wild rice and cook with other ingredients and seasoning to get your finished risotto.

Teresa, I decided to have okra because I was not sure if this method would work, perhaps I would need the gooey viscous okra juice to help out, but as it turn out, the risotto was good enough.

BTW, I think farmed wild rice will not work because it is much firmer then real free range wild rice.

dcarch

Dcarch, the way your brain works amazes me. You are so creative. I don't have a bread machine, but if I did, I don't think it would ever occur to me to use it to make risotto.

Sally

I think it is great that you found a new way to make a wild rice dish that suits your taste.

It sounds like in order to get a cream texture you had to pulverize the grain , using the bread machine paddle.

I'm one of those strange people that actually loves the process of making risotto. I know that many like to use a pressure cooker to make Risotto, but I actually enjoy standing at the stove, adding the liquid, in small amounts, and stirring until I have a creamy risotto.

I did find this comment rather amusing.
"....The fact that wild rice has a very nice flavor and Arborio does not....".

If you do not like Arborio rice, you could also try Carnaroli or Vialone Nano.

~Ann

I just received my mail order wild rice. Haven't cooked it yet. All the wild rice talk here reminded me that, as a kid in Michigan, we had wild rice regularly. Later, in California, almost never. Here in Texas, all that I have found in markets has been fake, or mixed. So, you all inspired me to get back to the real thing! I do not have a sous vide set-up. May have to venture into that arena. I do use the pressure cooker method for risotto more often than not, ever since the fibromyalgia diagnosis. I guarantee that my attempt will not have the style of Dcarch's version. ;)

Dcarch - I'm with sally2 on this one. It never ceases to amaze me how your brain works.

I can't wait to see what you come up with next!

Teresa

Ann, I too like the process of making risotto. A long time ago I watched a video of Mario Batali making asparagus risotto. He only stirred occasionally, and said constant stirring is unnecessary. Others say it is necessary. I don't know which to believe, but I compromise, and stir a little more frequently than occasionally, but not constantly, either.

Sally

Sally and Teresa, thanks. My brain works like Mr. Abby Normal's (Young Frankenstien) brain. :-)

Ann, Actually, I like Arborio rice, my point was Arborio rice by itself taste just like any other rice, unlike wild rice which has a unique flavor, not that one is better than the other, it all depends on how you cook them.

I have tried all types of risotto rice, Carnaroli and Vialone Nano also Calriso and Baldo. Each has its advantages.

Besides risotto rice, I have had fun making risotto with all kinds of rice. I have done it with regular rice, even couscous. Now I have done it with real wild rice.

Advantage of regular rice of course regular rice is much cheaper than risotto rice and is no less enjoyable.

It is not strange at all that you enjoy the process of making risotto, that's part of the reason why people cook. The short cut using the bread maker to make risotto and let it do all your stirring is good for people who may be challenged in the use of their extremities, or if they happen to break an arm. :-)

dcarch

DCarch, Thanks for clarifying. I read "Arborio" doesn't taste good, not that it just tasted like other rice. I like wild rice, but I don't see it has a substitute for real rice. I think it is in a class of its own.

I've made "Risotto" using Orzo pasta, but I use the word "Risotto" loosely. I guess if you get technical it is just another pasta dish.

Ann