Lemon Wild Rice Risotto - cooking recipe

Ingredients

1 cup wild rice
3 tablespoons butter or 3 tablespoons margarine
1/2 cup finely chopped onion
1 1/2 cups chicken broth
1/4 teaspoon saffron
1/4 teaspoon dried basil, crushed
1/4 teaspoon dried marjoram, crushed
1/4 teaspoon dried thyme, crushed
1/4 teaspoon dried oregano, crushed
1/4 teaspoon red pepper (cayenne)
1/3 cup dry sherry
3 cups chicken broth
1 cup arborio rice
1 teaspoon grated lemon, zest of
3 tablespoons fresh lemon juice
2 tablespoons butter or 2 tablespoons margarine, cubed
salt
coarsely ground pepper
5 roma tomatoes, chopped
3 green onions, chopped
1/2 cup freshly grated parmesan cheese

Preparation

Wash wild rice carefully and drain.
In a large paella pan or large frying pan over medium heat, melt 3 tablespoons butter or margarine.
Add onion; saute until soft.
Add 1 1/2 cups chicken broth and bring to a boil.
Add saffron and stir to dissolve.
Reduce heat to low.
Add wild rice, basil, marjoram, thyme, oregano, and cayenne pepper; simmer 20 to 25 minutes or until most of the liquid is absorbed.
Add sherry and simmer, covered, another 30 minutes or until most of the sherry is absorbed.
Add 3 cups chicken broth, arborio rice, lemon zest, and lemon juice.
Simmer, stirring frequently, 20 minutes or until arborio rice is just tender but still firm to bite and mixture is creamy.
Remove from heat.
Add 2 tablespoons butter or margarine, salt, pepper, tomatoes, onions, and parmesan cheese.
Stir until butter or margarine is melted.
Serve immediately.