Embark on a culinary journey to the heart of the Northwoods with this luxurious wild rice risotto. The earthy morel mushrooms dance with the nutty wild rice, creating a symphony of flavors and textures that will transport you to a tranquil forest glade.

Follow The Directions

01

Step

In a large stockpot, bring the chicken broth and water to a rolling boil over medium-high heat. (2 minutes)

02

Step

Once boiling, reduce the heat to low and maintain a gentle simmer. Keep warm until needed. (30 minutes)

03

Step

As the broth simmers, heat the olive oil and 1 tablespoon of butter in a large Dutch oven over medium heat. (1 minute)

04

Step

When the butter is melted and shimmering, add the brown rice; cook, stirring constantly, until lightly toasted, releasing its nutty aroma. (5 minutes)

05

Step

Stir in the wild rice, half of the chopped morel mushrooms, diced carrots, celery, onion, and minced garlic. Cook, stirring frequently, until the onion becomes translucent and fragrant. (3-5 minutes)

06

Step

Pour in the dry white wine, deglazing the pot and scraping up any flavorful browned bits from the bottom. Cook until the wine has almost completely evaporated, intensifying the flavors. (2-3 minutes)

07

Step

Ladle approximately 1/2 of the warm broth mixture into the rice, stirring until combined. Cover the Dutch oven and cook over medium heat until the liquid is mostly absorbed and the rice has thickened, stirring every 5 minutes to prevent sticking. (30 minutes)

08

Step

Pour in the remaining broth mixture, along with the remaining chopped morel mushrooms and dried thyme. Cover and continue to cook over medium heat, stirring every 5 minutes, until the wild rice is tender and the risotto has reached a creamy consistency. (30-40 minutes)

09

Step

Stir in the heavy cream and the remaining 1 tablespoon of butter, enriching the risotto with a velvety texture. Cook until the butter is fully melted and incorporated. (1 minute)

10

Step

Season generously with salt and freshly ground black pepper to taste, adjusting as needed.

11

Step

To serve, sprinkle grated Pecorino Romano cheese over the top of the risotto, adding a salty, savory finish.

For a more intense mushroom flavor, consider using dried morels in addition to fresh. Rehydrate the dried morels in warm water, reserving the flavorful soaking liquid to add to the broth.
Adjust the amount of broth as needed to achieve your desired risotto consistency. The risotto should be creamy but not soupy.
Feel free to experiment with other types of wild mushrooms, such as chanterelles or porcini, for a unique flavor profile.
Serve immediately for the best texture and flavor. Risotto tends to thicken as it cools.

RECIPE REVIEWS

Avarage Rating: 3.7/ 5 ( 3 Ratings)

Total Reviews: (9)

Mac Reichert
Jun 29, 2025
This is a perfect vegetarian main course for special occasions.
Jarvis Boehm
Jun 28, 2025
I added a splash of truffle oil at the end for an extra layer of indulgence.
Jacky Parisian
Jun 25, 2025
The instructions were easy to follow, and the risotto turned out perfectly. I will definitely be making this again!
Tevin Sanford
Jun 23, 2025
I made this for a dinner party, and it was a huge hit! Everyone raved about the creamy texture and delicious taste.
Anabelle Rolfson
Jun 22, 2025
I used vegetable broth instead of chicken broth, and it was still amazing!
Bernardo Davis
Jun 22, 2025
The Pecorino Romano cheese is a must! It adds a wonderful sharpness to the dish.
Bennie Hermann
Jun 21, 2025
This risotto was absolutely divine! The morel mushrooms added such a unique and earthy flavor.
Josianne Spencer
Jun 18, 2025
Next time, I'll try adding some toasted pine nuts for extra crunch.
Henri Bruen
Jun 17, 2025
Rehydrating the dried morels worked well when I couldn't find fresh ones.

Morel Mushroom and Wild Rice Risotto