Morel Mushroom and Wild Rice Risotto
The grand dame of spring mushrooms, morels are available fresh for only a few fleeting weeks in spring. Prized by chefs for their rich, smoky flavor, morels are also delightful simply sautéed or dipped in batter and fried.
Two favorite Northwoods ingredients come together in this delicious recipe to make a risotto-like meal. Using a mix of wild rice, brown rice, and morel mushrooms ensures a nice creamy, and ‘earthy’ flavor. If your morels are particularly large, make sure to chop them into 1/2-inch pieces.
Prep: 15 mins
Cook: 1 hr 20 mins
Total: 1 hr 35 mins
Servings: 8
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 (Optional)
Directions
Step 1:
Combine chicken broth and water in a large stockpot. Heat over medium-high heat until boiling; reduce heat to low and keep warm.
Step 2:
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.
Step 3:
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 the 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.
Step 4:
Stir in the 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.
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