Prep Time:
20 mins
Cook Time:
1 hr 15 mins
Total Time:
1 hr 35 mins
Servings:
8
Ingredients
Directions
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.
Recipe Tips
If risotto looks dry and rice is still undercooked, add additional liquid.
If risotto is too runny, cook a bit longer, uncovered, until thickened.
Nutrition Facts (per serving)
| 290 | Calories |
| 11g | Fat |
| 39g | Carbs |
| 7g | Protein |
