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How to Make Morel Mushroom and Wild Rice Risotto - A Step-by-Step Guide

Morel mushrooms are a prized delicacy in the world of fine dining, known for their earthy and nutty flavor that adds a unique depth to any dish. When paired with the comforting creaminess of a risotto, the result is a dish that is as elegant as it is comforting. This Morel Mushroom and Wild Rice Risotto recipe is a celebration of the flavors of early spring and is sure to become a favorite in your cooking repertoire.

One of the key ingredients in this recipe is the morel mushroom, whi...

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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 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 (Optional)

Information

  • Prep Time: 20 mins
  • Cook Time: 1 hr 15 mins
  • Total Time: 1 hr 35 mins
  • Servings: 8

  • 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.

    • Nutrition

    290 cal.

    • Total Fat: 11g
    • Saturated Fat: 4g
    • Cholesterol: 23mg
    • Sodium: 932mg
    • Total Carbohydrate: 39g
    • Dietary Fiber: 3g
    • Total Sugars: 4g
    • Protein: 7g
    • Vitamin C: 3mg
    • Calcium: 49mg
    • Iron: 2mg
    • Potassium: 268mg

    Categories

    Vegetarian recipes
    Italian recipes
    Creamy recipes
    Comforting recipes
    Rice recipes