Easy 138 min

Morel Mushroom and Wild Rice Risotto

asian european french greek italian korean mediterranean middle eastern region side soup main sweet sour bitter savory umami hard medium

Prep

41 min

Cook

97 min

Total

138 min

Ingredients (16)

6 cups chicken broth, or as needed g

3 cups water, or as needed g

2 tablespoons olive oil g

2 tablespoons unsalted butter, divided g

1 cup brown rice g

1 cup wild rice g

½ pound morel mushrooms, chopped into 1/2-inch pieces, divided g

2 medium carrots, diced g

2 stalks celery, diced g

1 medium onion, diced g

2 cloves garlic, minced g

½ cup dry white wine g

1 teaspoon dried thyme g

¼ cup heavy cream g

salt and ground black pepper to taste g

1 tablespoon grated Pecorino Romano cheese, or to taste (Optional) g

Nutrition

kcal

fat

carbs

protein

Instructions

Bring chicken broth and water to a boil in a large stockpot over medium-high heat. Reduce the heat to low and keep warm until needed.

While the broth is heating, heat olive oil and 1 tablespoon butter over in a large Dutch oven over medium heat. When butter melts, add brown rice; cook and stir constantly until toasted, about 5 minutes. Stir in wild rice, 1/2 of the morel mushrooms, carrots, celery, onion, and garlic. Cook, stirring constantly, until onion is translucent, 3 to 5 minutes. Pour in white wine; cook until evaporated, 2 to 3 minutes.

Stir 1/2 of the warm broth mixture into rice until combined. Cover and cook over medium heat until thickened, about 30 minutes, stirring every 5 minutes. Pour in remaining broth mixture, remaining mushrooms, and thyme. Cover and continue to cook over medium heat, stirring every 5 minutes, until wild rice is tender, 30 to 40 minutes.

Stir in cream and remaining 1 tablespoon butter; cook until butter melts, about 1 minute more.

Season with salt and pepper, then sprinkle Pecorino Romano cheese over top.