GMA Recipe: Wild Rice and Arborio Risotto with Sauteed Apple

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Wild Rice and Arborio Risotto with Sauteed Apple
From chef and author Wolfgang Puck
October 25, 2004

All of us would like to be able to whip up a delicious meal in the kitchen without breaking a sweat, but we all know how hard it is to pull that off. Well, Wolfgang Puck has come to the rescue once again. His new book says it all -- "Wolfgang Puck Makes it Easy." Here's a fabulous recipe he shared with Good Morning America.

Ingredients

For the wild rice:

1 cup wild rice

2 tablespoons unsalted butter

1 shallot, minced

3 garlic cloves, minced

3 cups chicken or vegetable stock or broth, heated

3/4 teaspoon kosher salt (less if the stock is salted)

Freshly ground black pepper

For the sauteed cinnamon apple:

2 tablespoons unsalted butter

1 apple, peeled, cored, and cut into 1/4-inch dice

2 tablespoons sugar

1 (3-inch) cinnamon stick

Kosher salt

freshly ground black pepper

For the risotto:

3 cups chicken or vegetable stock or broth

2 tablespoons unsalted butter

2 tablespoons extra-virgin olive oil

1 shallot, minced

2/3 cup Arborio or Carnaroli rice

1/3 cup white wine

Kosher salt

freshly ground black pepper

1/4 cup freshly grated Parmesan cheese

Directions

1. Prepare the wild rice. Put the rice in a fine-mesh sieve, rinse under cold running water, and drain. In a heavy saucepan over medium heat, melt the butter. Add the shallot and saute until translucent, 3 to 4 minutes. Add the garlic and saute for another 30 seconds until fragrant. Add the wild rice and stir to coat it evenly with the butter. Pour in 2 1/2 cups of the hot stock or broth, add salt and pepper, and bring to a boil. Reduce the heat to maintain a bare simmer, cover the pan, and cook until the wild rice is tender but still chewy, 45 to 50 minutes, stirring occasionally and adding more stock as necessary if the liquid in the pan is absorbed before the rice is done. Drain off any stock remaining in the pot and add it to the stock you will use for the risotto. Fluff the rice with a fork, cover the pan, and set aside. Keep warm.

2. Make the sauteed cinnamon apple. Melt the butter in a small saute pan over medium heat. Add the diced apple, the sugar, and the cinnamon stick and saute until the apple is glossy and tender, 3 to 5 minutes. Season lightly to taste with salt and pepper. Remove the cinnamon stick. Cover and set aside.

3. Make the risotto. In a saucepan, bring the stock or broth to a boil and reduce the heat to keep it barely simmering. Heat the butter and olive oil together over medium heat in a large heavy skillet or saucepan, add the shallot, and saute until translucent, 3 to 4 minutes. Add the Arborio rice and stir to coat it evenly with the butter. Stir in the wine and simmer until the pan is almost dry, 2 to 3 minutes. Using a ladle, add 1 ladleful of simmering stock or broth to the rice. Cook the rice, stirring continuously with a wooden spoon, until the liquid has been almost completely absorbed. Add another ladleful and repeat the process until you have used up most or all of the liquid and the rice is tender but still chewy and surrounded by a creamy and slightly runny sauce, 20 to 25 minutes. Taste and add salt and pepper as desired. Stir in the reserved cooked wild rice.

4. If necessary, reheat the apples gently. Stir half of them into the risotto mixture. Taste and adjust the seasonings. Spoon the risotto mixture onto warm plates, sprinkle on the Parmesan, top with the remaining apples, and serve immediately.

Makes 4 - 6 Servings.

Recipe copyright Wolfgang Puck ©2004 from Wolfgang Puck Makes It Easy