Red Pepper Risotto

8 cups chicken broth (low sodium if you’re buying it in the store)
3 tablespoons olive oil
1/2 medium onion, diced
2 red bell peppers, diced
1 3/4 cup Arborio rice
3/4 cup dry white wine.
Salt to taste
4 to 6 ounces goat cheese
1/2 cup grated Parmesan (any combination of cheeses will do)
1/2 teaspoon Turmeric (optional)

Bring broth to a simmer in a medium pan. In a large skillet or dutch oven, heat olive oil over medium to medium-low heat. Add diced onions and cook until translucent, about 1 to 2 minutes. Add red peppers and cook for 8 to 10 minutes. Add uncooked rice and stir for a minute or two, allowing it to be coated with the other ingredients.
Pour in wine and cook for a minute or two.
Now, start adding broth a cup to a cup and a half at a time, stirring gently and allowing each addition to absorb into the rice. Repeat for 25 to 30 minutes, or until rice is al dente. (You might not need to use all the broth.)
At the end, stir in a little more liquid and turn off heat. Stir in turmeric if desired.
Add cheeses and stir. Serve immediately!

http://thepioneerwoman.com/cooking/2009/08/red-pepper-risotto/

Patsy’s Wild Rice Salad

Serves 8

½ teaspoon salt
1 cup wild rice (real wild rice; don’t use a mixture of wild/white)
1 – 6 ounce jar marinated artichoke hearts, drained & halved
1 – 6 ounce can peas, drained (I used early June peas)
1/3 cup chopped green bell pepper
1 cup cherry tomatoes, halved

Bring 2 cups water to boil and add salt and rice. Stir well, reduce heat to low, cover and simmer 50 minutes.

Combine the cooked rice, artichoke hearts, peas, green pepper, tomatoes and ½ of the dressing. Toss well, cover and chill. Just before serving, toss again. Add more of the dressing if it seems dry. You may wish to sprinkle with toasted slivered almonds before serving.

Dressing
Combine the following ingredients and shake well. Refrigerate.

1 1/3 cup canola oil
½ cup white vinegar
¼ cup grated Parmesan cheese
1 tablespoon sugar
1 teaspoon salt
1 teaspoon celery seed
½ teaspoon ground white pepper
½ teaspoon dry mustard
¼ teaspoon paprika

http://thepioneerwoman.com/cooking/patsys-wild-rice-salad/

Fresh Corn and Wild Rice Casserole

2 cups cooked wild rice
3 to 4 cups fresh corn kernels (scraped off the cob)
2 eggs, beaten
1 cup heavy cream
1 to 2 teaspoons kosher salt (or table salt to taste)
cayenne pepper to taste
6 tablespoons butter
1/2 to 1 cup milk, for thinning

Preheat oven to 350 degrees.

Cook wild rice in chicken broth until almost done. Rice should still have a firm (but not crunchy) bite. Drain rice and allow to cool.
Scrape corn kernels into a large mixing bowl. Add in cream, butter, beaten eggs, salt, and cayenne pepper. Stir together.
Add in cooled wild rice, stirring gently. Splash in milk so that mixture is stirrable, but not overly juicy.
Taste for seasonings, adding more salt or cayenne pepper if needed.

Bake for 30 to 45 minutes, or until just turning golden brown on top and mixture is somewhat set.

Serve with Thanksgiving dinner. Repeat every year.

http://thepioneerwoman.com/cooking/2008/10/fresh-corn-with-wild-rice-a-delicious-holiday-sidedish/

PW's Perfect Risotto

1 tablespoon olive oil
1 tablespoon butter
1 small or 1/2 medium onion
3 to 4 cloves garlic
1 pound Arborio rice
7 to 8 cups chicken broth (low sodium)
1 to 1 1/2 cups heavy cream
2 cups (total) grated Parmesan, Romano, and/or Asiago cheese
Salt & Pepper to taste
Chopped chives

Heat oil in large skillet, then add chopped onion and garlic and cook until soft. Dump in 1 pound dry Arborio rice, and stir to coat. Then add the broth, in 1-cup increments, stirring after each addition until liquid is absorbed. Rice is done when it no longer has a hard bite. After all liquid is absorbed, add cream, cheese, salt & pepper, and stir to combine. Stir in chives and serve immediately.

Love,
P-Dub

http://thepioneerwoman.com/cooking/2008/04/risotto-one-of-lifes-great-triumphs/