From: Master chef Michael Rech, California Culinary Academy, San Francisco. Yield: 4 to 6 servings 1⁄3 cup California wild rice 1⁄3 cup whiskey 3 cups chicken stock 1 cup chopped button mushrooms 2⁄3 cup water ½ cup yellow cornmeal 1 oz. (¼ cup) grated Parmesan cheese 2⁄3 cup milk 1 Tbsp. unsalted butter to taste, salt 1 Tbsp. chopped basil ¼ cup extra-virgin olive oil In medium saucepan, combine wild rice, whiskey, chicken stock and mushrooms and bring to a boil. Reduce to a gentle ...
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