Creamy Morel Mushroom and Wild Rice Risotto Recipe

Name: Creamy Morel Mushroom and Wild Rice Risotto Recipe
Total time: 1 hr 35 mins
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; 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; salt and ground black pepper to taste; 1 tablespoon grated Pecorino Romano cheese, or to taste

This wild rice risotto combines two favorite Northwoods ingredients! The combination of wild rice and morel mushrooms creates a delightfully creamy texture and a rich, earthy taste.

Total time1 hr 35 mins
Prep time20 mins
Cook time1 hr 15 mins
Yield8

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Servings

Instructions

In a large stockpot, bring chicken broth and water to a boil over medium-high heat. Then, reduce the heat to low and keep warm until ready to use.
While the broth is heating, heat olive oil and 1 tablespoon of butter in a large Dutch oven over medium heat. Once the butter melts, add the brown rice and cook, stirring constantly, until toasted, about 5 minutes. Stir in the wild rice, half of the morel mushrooms, carrots, celery, onion, and garlic. Cook, stirring constantly, until the onion becomes translucent, approximately 3 to 5 minutes. Pour in the white wine and cook until it has evaporated, around 2 to 3 minutes.
Stir half of the warm broth mixture into the rice until well combined. Cover and cook over medium heat until thickened, about 30 minutes, stirring every 5 minutes. Add the remaining broth mixture, remaining mushrooms, and thyme. Cover and continue to cook over medium heat, stirring every 5 minutes, until the wild rice is tender, approximately 30 to 40 minutes.
Stir in the cream and the remaining 1 tablespoon of butter; cook until the butter melts, about 1 minute more.
Season with salt and pepper to taste, then sprinkle Pecorino Romano cheese generously over the top.

Nutrition

Calories: 290 kcal
Fat Content: 11 g
Fiber Content: 3 g
Sugar Content: 4 g
Sodium Content: 932 mg
Protein Content: 7 g
Cholesterol Content: 23 mg
Carbohydrate Content: 39 g
Saturated Fat Content: 4 g
Unsaturated Fat Content: 0 g