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
• 0.5 pounds 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
• 0.5 cups dry white wine
• 1 teaspoon dried thyme
• 0.25 cups heavy cream
• salt and ground black pepper to taste
• 1 tablespoon grated Pecorino Romano cheese , Optional

Instructions

1. 1 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.
2. 2 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.
3. 3 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.
4. 4 Stir in cream and remaining 1 tablespoon butter; cook until butter melts, about 1 minute more.
5. 5 Season with salt and pepper, then sprinkle Pecorino Romano cheese over top.

Nutrition per serving