Wild Rice Risotto

Bring the chicken stock to a boil, lower the heat, and maintain at a simmer.

Combine the shallots, garlic, and water in a heavy-bottomed saucepan. Cook for 4 minutes over low heat, stirring constantly. Add the wild rice, stir, and cook for 15 seconds. Add 3/4 cup of the chicken stock, cover, and simmer for 15 minutes.

Add the arborio rice and slowly stir in another 3/4 cup of the stock. Bring to a simmer. When the stock has been completely absorbed, add another 1/2 cup, stirring constantly, and bring back to a simmer.

Continue adding hot stock, 1/2 cup at a time. With the last addition, stir in the bell pepper and corn. Cook, stirring constantly, until all the stock is absorbed and the rice is creamy. The preparation should take 15 to 20 minutes from the addition of the arborio rice.

Stir in the parsley and serve immediately.