Morel Mushroom and Wild Rice Risotto

• servings: 8 servings
• active time: 20 minutes
• total time: 1 hour 35 minutes

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

½ 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

½ cup dry white wine

1 teaspoon dried thyme

¼ cup heavy cream

salt and ground black pepper to taste

1 tablespoon grated Pecorino Romano cheese, or to taste

Directions

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.