Morel Mushroom and Wild Rice Risotto recipe
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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 fresh morel mushrooms, chopped, divided 2 carrots, diced 2 stalks celery, diced 1 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
Nutrition Info
- 290 caloriescarbohydrate: 39.4 gcholesterol: 23.3 mgfat: 10.6 gfiber: 3.3 gprotein: 7.2 gsaturatedFat: 4.3 gservingSize: -sodium: 931.6 mgsugar: 3.6 gtransFat: : -unsaturatedFat: : -
Directions Morel Mushroom and Wild Rice Risotto
Directions
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Combine chicken broth and water in a large stockpot. Heat over medium-high heat until boiling, reduce heat to low and keep warm.
Heat olive oil and 1 tablespoon butter over medium heat in a large Dutch oven until butter melts. Add brown rice, cook and stir constantly until toasted, about 5 minutes. Stir in wild rice, 1/2 the morel mushrooms, carrots, celery, onion, and garlic. Cook, stirring constantly, until onions are translucent, 3 to 5 minutes. Pour in white wine, cook until evaporated, 2 to 3 minutes.
Mix 1/2 the chicken broth mixture into the rice, stir to combine. Cover and cook over medium heat until thickened, about 30 minutes, stirring every 5 minutes. Pour in remaining chicken broth mixture, remaining morel 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 remaining 1 tablespoon butter and heavy cream. Cook until butter is melted, about 1 minute more. Season with salt and pepper. Top with Pecorino Romano cheese.