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

Linda, that's a very interesting recipe. I still have some rice leftover. I was trying to figure out what to do. I may give your recipe a try. I might substitude sausage instead of bacon. I have been eating a lot of bacon lately. Thanks for posting. dcarch

Sherried Wild Rice Soup from The Union Station Restaurant in Bemidji, Minnesota 8 servings - 1 cup portion size 2 Tbs butter 1 Tbs minced onion 1/4 cup flour 5 cups chicken broth -- Note: Not the same broth the wild rice was cooked in 2 - 1/2 cup cooked wild rice 3/4 tsp salt (to taste) 1 - 1/4 cups Half & Half 1/2 cup dry sherry Saute the onions in butter until light brown, blend in flour, add broth. Stir constantly until thickened. Stir in wild rice and salt. Simmer about 5 minutes. Blend in cream and sherry. Simmer until heated to serving temperature. Garnish with minced parsley or chives, if desired. Wild Rice Preparation: 2/3 cups uncooked wild rice yields about 2 - 1/2 cups cooked wild rice Rinse rice with cold water until water runs clear Boil 5 parts chicken broth to 1 part rice. Add rice after broth is boiling Boil 25-30 minutes for soup 35-40 minutes for regular rice Stir regularly while rice is cooking Drain and rinse with cold water Note: Rice cooking time may vary with different wild rice. Taste rice while cooking to obtain desired crunch to rice.

Lori, here it is: Baked Hand-Harvested Lake Rice You will need a 1-1/2 Qt. covered casserole. Preheat oven to 350. Rinse rice thoroughly. 1 cup wild rice 2-1/2 cups boiling water or broth Pinch of salt if using water Place water, rice and salt in casserole.Cover and bake for 30 minutes. Test rice for doneness. If you like the texture at 30 minutes, remove from oven, drain excess water and fluff with fork. If you want it more tender, return to oven for another 15 minutes, adding more boiling water if necessary. Remove from oven. Let the casserole sit covered if you want it to continue to steam the rice. Baking the rice this way will yield about 4-1/4 cups cooked rice.