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Morel Mushroom Wild Rice Risotto

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PREP TIME
20 min
COOKING TIME
75 min
TOTAL TIME
95 min
SERVINGS
8 servings
Dinner Italian
Morel Mushroom Wild Rice Risotto
Ingredients
  • 6 cups chicken broth, or as needed
  • 3 cups water, or as needed
  • 2 tablespoons olive oil
  • 2 tablespoons unsalted butter, divided
  • 1 cup brown rice
  • 1 cup wild rice
  • 1/2 pound morel mushrooms, chopped into 1/2-inch pieces, divided
  • 2 medium carrots, diced
  • 2 stalks celery, diced
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 1/2 cup dry white wine
  • 1 teaspoon dried thyme
  • 1/4 cup heavy cream
  • salt and ground black pepper to taste
  • 1 tablespoon grated Pecorino Romano cheese, or to taste
Instructions
1
Heat the chicken broth and water in a large stockpot until it reaches a rolling boil over medium-high heat. Gradually decrease the heat to low and maintain a warm temperature until required.
2
Meanwhile, warm olive oil and 1 tablespoon of butter in a large Dutch oven over medium heat. Once the butter has melted, add brown rice and cook, stirring constantly, until it turns a golden color, approximately 5 minutes. Introduce wild rice, half of the morel mushrooms, carrots, celery, and onion into the pot. Stir constantly until the onion becomes translucent, taking about 3 to 5 minutes. Add white wine and cook until it has evaporated, approximately 2 to 3 minutes.
3
Combine half of the warm broth mixture with the rice and stir until well incorporated. Cover the pot and cook over medium heat, stirring every 5 minutes, until the mixture thickens, taking around 30 minutes. Then, pour in the remaining broth mixture, the remaining mushrooms, and thyme. Cover the pot again and continue cooking over medium heat, stirring every 5 minutes, until the wild rice is tender, taking 30 to 40 minutes.
4
Stir in cream and melt the remaining 1 tablespoon of butter, cooking for about 1 minute more.
5
Season with salt and pepper to taste, then sprinkle Pecorino Romano cheese over the top.