-FOR WILD-RICE RISOTTO-
4 c Water
1/2 ts Salt
1/2 c Wild rice
5 c Light vegetable stock or
-broth; up to 6
1 tb Unsalted butter
2 tb Olive oil
1/4 c Thinly sliced fresh sage
3 Yellow onions; finely
-chopped (3
; cups)
3 lg Celery ribs; finely chopped
-(1
; cup)
2 1/2 c Arborio rice; (1 lb)
1/2 c Dry Marsala wine
1 tb Chopped fresh thyme
Freshly ground black pepper
3/4 c Finely grated fresh Parmesan
1/2 c Chopped fresh parsley
3 lg Eggs; separated
1/2 c Olive oil; About
Make wild-rice risotto:
Bring water with salt to a boil in a heavy saucepan, then simmer wild rice,
covered, until tender, about 45 minutes. Remove from heat and let rice
stand in cooking liquid, uncovered, 30 minutes. Drain rice in a sieve set
over a saucepan and reserve rice. Add vegetable stock to cooking liquid and
bring to a simmer. Keep liquid hot, covered, over low heat.
Heat butter and oil in a 6- to 8-quart heavy pot over moderately high heat
until hot but not smoking, then saute sage, stirring, 1 minute. Add onions
and saute, stirring, until softened. Stir in celery with salt to taste and
saut?, stirring, until onions begin to turn golden brown, about 7 minutes.
Stir in Arborio rice and cook over moderate heat, stirring constantly, 2
minutes. Add wine, thyme, and pepper to taste and cook, stirring
constantly, until wine is absorbed. Stir in 1 cup hot broth and simmer,
stirring frequently, until broth is absorbed. Continue adding broth, 1 cup
at a time, and simmering, stirring frequently and letting each addition be
absorbed before adding the next, until rice is tender but still al dente
and creamy-looking and liquid is absorbed, 20 to 22 minutes. Toward end of
cooking, stir in wild rice.
Remove pot from heat and stir in Parmesan, parsley, and salt and pepper to
taste. Cool risotto and chill, covered, at least 4 hours and up to 12.
Bring risotto to room temperature before proceeding with recipe.
Make risotto cakes:
Lightly beat yolks and stir into risotto. Beat whites and a pinch of salt
with an electric mixer until they just hold stiff peaks. Stir half of
whites into risotto to lighten slightly and fold in remaining whites. Let
batter stand at room temperature 15 minutes before proceeding.
Heat 1 tablespoon oil in a 12-inch nonstick skillet over moderate heat
until hot but not smoking. Scoop 4 (rounded 1/4-cup) mounds of batter into
skillet, flattening with back of a spoon to form cakes 3 inches across by
1/2 inch thick. Cook cakes until golden brown on underside (this is
critical to prevent cakes from breaking when turning), adjusting heat if
browning too quickly, 5 minutes. Carefully turn cakes over with a metal
spatula and cook until golden brown on underside, 3 to 4 minutes. Transfer
as browned to a large shallow baking pan and arrange in one layer. Make
more cakes in same manner, wiping skillet clean with paper towels between
batches and adding more oil as necessary.
Preheat oven to 450F.
Just before serving, bake risotto cakes until sizzling, about 6 minutes.
Serve immediately.
Makes 8 to 10 servings (as a main course).
(makes about 32 cakes)
Yields
1 servings