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Morel Mushroom and Wild Rice Risotto
Morel Mushroom and Wild Rice Risotto
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Prep Time:
20 minutes
Cook Time:
75 minutes
Total Time:
95 minutes
Creamy wild rice risotto with brown rice, veggies, and earthy morel mushrooms - a luscious stovetop delight.
Ingredients:
  • 6 cups chicken broth, or as needed
  • 3 cups water, or as needed
  • 2 tablespoons unsalted butter, divided
  • 1 cup brown rice
  • 1 cup wild rice
  • 0.5 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
  • 0.5 cup dry white wine
  • 1 teaspoon dried thyme
  • 0.25 cup heavy cream
  • 1 tablespoon grated Pecorino Romano cheese, or to taste
Instructions:
  • In a large stockpot, bring chicken broth and water to a boil over medium-high heat. Keep warm on low heat until ready to use.
  • While the broth heats, 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 toast for about 5 minutes, stirring constantly. Add wild rice, half of the morel mushrooms, carrots, celery, onion, and garlic. Saute until the onion turns translucent, about 3 to 5 minutes. Deglaze with white wine and cook until it evaporates, around 2 to 3 minutes.
  • Gently fold in half of the warm broth into the rice until fully incorporated. Cover and cook on medium heat for about 30 minutes until thickened, stirring every 5 minutes. Add in the rest of the broth, remaining mushrooms, and thyme. Cover and cook over medium heat, stirring regularly, until the wild rice is tender, for about 30 to 40 minutes.
  • Add a luxurious touch by gently folding in the cream along with the remaining tablespoon of butter. Allow the butter to melt into the dish, creating a rich and velvety texture for about 1 more minute.
  • Season generously with salt and pepper, then sprinkle a generous amount of Pecorino Romano cheese over the dish.

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