Wild Rice Risotto

Risotto is my favourite way of eating rice. It is so creamy, versatile and delicous. The addition of Wild rice in my risotto gives a nice colour contrast and a vague, nutty flavour. Also, baked risotto is so much easier to do than the traditional method.

Step 1)Fry one diced onion, 2 cloves of minced garlic, a little chopped rosemary and a tablespoon or so of butter in a flame-proof casserole dish until they have softened.

Step 2)Stir in 7 ounces of risotto rice (it must be risotto or arborio) until the grains are coated in fat.

Step 3)Add 1 1/2 pints of chicken stock and 1 ounce of wild rice that has been cooked in boiling water for 40-45 minutes.

Step 4)Bake in a 130 degrees Celsius oven, for 20 minutes.

Step 5)Stir in some grated parmesan cheese and more butter into the rissotto and serve warm!