Morel Mushroom and Wild Rice Risotto

Morel Mushroom and Wild Rice Risotto 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.


Original recipe yields 8 servings
The ingredient list now reflects the servings specified

Ingredient Checklist

Time Details

    PREP : 15 mins

    COOK : 1 hr 20 mins

    TOTAL : 1 hr 35 mins

    SERVING : 8

    YIELD : 8 servings

  • Combine chicken broth and water in a large stockpot. Heat over medium-high heat until boiling; reduce heat to low and keep warm.

  • 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.

  • 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 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.

  • Stir in 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.

Per Serving: 290 calories; protein 7.2g; carbohydrates 39.4g; fat 10.6g; cholesterol 23.3mg; sodium 931.6mg. If risotto begins to get too dry, and the rice is still undercooked, add additional liquid, if necessary. On the other hand, if risotto is too runny, cook uncovered until thickened.