Name: Morel Mushroom and Wild Rice Risotto
Prep time: 20 min
Cook time: 20 min
Yield: 8
Ingredients: Chicken broth, or as needed - 6 cups; Water, or as needed - 3 cups; Olive oil - 2 tablespoons; Unsalted butter, divided - 2 tablespoons; Brown rice - 1 cup; Wild rice - 1 cup; Morel mushrooms, chopped into 1/2-inch pieces, divided - ½ pound; Carrots, diced - 2 medium; Celery, diced - 2 stalks; Onion, diced - 1 medium; Garlic, minced - 2 cloves; Dry white wine - ½ cup; Dried thyme - 1 teaspoon; Heavy cream - ¼ cup; Salt and ground black pepper to taste - ¼ cup; Grated Pecorino Romano cheese, or to taste (Optional) - 1 tablespoon

Ingredients for - Morel Mushroom and Wild Rice Risotto

1. Chicken broth, or as needed 6 cups

2. Water, or as needed 3 cups

3. Olive oil 2 tablespoons

4. Unsalted butter, divided 2 tablespoons

5. Brown rice 1 cup

6. Wild rice 1 cup

7. Morel mushrooms, chopped into 1/2-inch pieces, divided ½ pound

8. Carrots, diced 2 medium

9. Celery, diced 2 stalks

10. Onion, diced 1 medium

11. Garlic, minced 2 cloves

12. Dry white wine ½ cup

13. Dried thyme 1 teaspoon

14. Heavy cream ¼ cup

15. Salt and ground black pepper to taste ¼ cup

16. Grated Pecorino Romano cheese, or to taste (Optional) 1 tablespoon

How to cook deliciously - Morel Mushroom and Wild Rice Risotto

1 . Stage

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 . Stage

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 . Stage

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 . Stage

Stir in cream and remaining 1 tablespoon butter; cook until butter melts, about 1 minute more.

5 . Stage

Season with salt and pepper, then sprinkle Pecorino Romano cheese over top.