Description
Two of my favorite northwoods ingredients come together 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.
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)
Instructions
- 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.
Prep Time: 15 mins
Cook Time: 1 hr 20 mins
Total Time: 1 hr 35 mins
Servings: 8