Morel Mushroom and Wild Rice Risotto
Description
Wild rice risotto with brown rice, veggies, and morel mushrooms is creamy, flavorful, and easy to prepare on the stovetop.
Ingredients
•
6 cups chicken broth, or as needed
•
3 cups water, or as needed
•
2 tablespoons olive oil
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2 tablespoons unsalted butter, divided
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1 cup brown rice
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1 cup wild rice
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1/2 pound morel mushrooms, chopped into 1/2-inch pieces, divided
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2 medium carrots, diced
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2 stalks celery, diced
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1 medium onion, diced
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2 cloves garlic, minced
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1/2 cup dry white wine
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1 teaspoon dried thyme
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1/4 cup heavy cream
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salt and ground black pepper to taste
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1 tablespoon grated Pecorino Romano cheese, or to taste
Directions
1
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.
2
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.
3
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.
4
Stir in cream and remaining 1 tablespoon butter; cook until butter melts, about 1 minute more.
5
Season with salt and pepper, then sprinkle Pecorino Romano cheese over top.