Best 6 Morel Mushroom And Wild Rice Risotto Recipes

MOREL MUSHROOM AND WILD RICE RISOTTO

Steps:

• 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.

WILD MUSHROOM RISOTTO

Steps:

• Place the dried morels in a bowl and pour 2 cups boiling water over them. Set aside for 30 minutes. Scoop the morels from the water with a slotted spoon, reserving the liquid. You should have 2 cups; if not, add water to make 2 cups. Drain the morels and rinse once more. If some of the mushrooms are large, cut into 2 or 3 pieces. Pour the mushroom liquid through a coffee filter or paper towel, discarding the gritty solids. Set the mushrooms and the liquid aside separately.
• Meanwhile, remove and discard the stems of the porcini and rub any dirt off the caps with a damp paper towel. Dont rinse them! Slice thickly and set aside.
• In a small saucepan, heat the chicken stock with the 2 cups of reserved mushroom liquid and bring to a simmer.
• In a heavy-bottomed pot or Dutch oven, melt the butter and saute the pancetta and shallots over medium-low heat for 5 minutes. Add the morels and porcini and saute for another 5 minutes. Add the rice and stir to coat the grains with butter. Add the wine and cook for 2 minutes. Add 2 full ladles of the chicken stock mixture to the rice plus the saffron, salt, and pepper. Stir and simmer over low heat until the stock is absorbed, 5 to 10 minutes. Continue to add the stock mixture, 2 ladles at a time, stirring every few minutes. Each time, cook until the mixture seems a little dry before adding more of the stock mixture. Continue until the rice is cooked through, but still al dente, about 25 to 30 minutes total. When done, the risotto should be thick and creamy and not at all dry. Off the heat, stir in the Parmesan cheese. Serve hot in bowls with extra cheese.

WILD MUSHROOM RISOTTO

Steps:

• Coat a large saute pan generously with olive oil and add the smashed garlic cloves. Bring to a medium-high heat. When the garlic cloves have begun to brown and are very aromatic remove and discard them. Add the assorted fresh mushrooms to the pan and season with salt. Saute the mushrooms until they are soft and pliable. Turn off the heat and reserve.
• Using your hand, carefully scoop the porcini mushrooms out of the hot water. (At this point the water should have cooled off significantly. If it is still too hot for your hand, use a slotted spoon.) Pour the top 2/3 of the mushroom water into another container and reserve for use while making the risotto. Discard the bottom third. It contains a lot of sand and dirt from the mushrooms. Puree the rehydrated mushrooms with a little of the reserved mushroom water to make a smooth mushroom paste. This will not look good but it will certainly taste good! Reserve.
• Coat a large saucepot abundantly with olive oil. Add the onions and season generously with salt. Bring the pot to a medium-high heat. Cook the onions, stirring frequently until they are very soft and aromatic but have no color. Add the rice and stir to coat with the olive oil. Cook the rice for 2 to 3 minutes to toast, stirring frequently. Add wine to cover the surface of the rice and stir frequently until it has completely absorbed. Add the reserved mushroom water and then add chicken stock until the liquid has covered the surface of the rice. Stir frequently until the stock has absorbed into the rice. Repeat this process 2 more times. Check for seasoning, you probably will need to add salt.
• During the third addition of stock, add the reserved sauteed mushrooms and 2 tablespoons of the pureed porcini mushrooms. When the stock has absorbed into the rice and the rice is cooked but still "al dente", remove the pot from the heat. Add the butter and cheese and whip until well combined. This will set the perfect consistency of the rice. The rice should flow and not be able to hold its shape and look very creamy. Serve immediately garnished with chives.

WILD RICE WITH WILD MUSHROOMS

Steps:

• Bring broth to boil in small saucepan. Remove from heat; add porcini mushrooms and let stand until soft, about 30 minutes. Drain, reserving soaking liquid. Finely chop porcini.
• Bring medium saucepan of water to boil. Add rice, salt and bay leaves. Reduce heat to medium and simmer until rice is almost tender, about 45 minutes. Drain; discard bay leaves. (Porcini and rice can be prepared 1 day ahead. Cover porcini, soaking liquid and rice separately and refrigerate.)
• Melt butter in large nonstick skillet over medium heat. Add onion, carrot, garlic, marjoram, thyme and porcini and sauté 5 minutes. Add crimini mushrooms; sauté until tender, about 7 minutes. Add rice and reserved porcini soaking liquid, discarding sediment in bottom. Simmer until almost all liquid absorbed but mixture is still moist, about 10 minutes. Season with salt and pepper.

RISOTTO WITH WILD RICE

Steps:

• Bring one-and-one-fourth cups of the stock to a boil in a small saucepan, add the wild rice, cover tightly and allow to cook until the rice is tender and nearly all the liquid has been absorbed, about 40 minutes.
• While the wild rice is cooking, heat the butter or oil in a large, heavy saucepan. Add the onion and cook slowly until tender but not brown. Add the arborio rice and stir well.
• Begin adding the remaining stock, half a cup at a time, stirring constantly and adding more stock as each portion is absorbed by the rice. After 20 to 25 minutes all the stock should have been added and the rice should be just tender. Remove from heat.
• When the wild rice has finished cooking, fold it in along with any liquid remaining in the pan. Gently reheat the risotto if necessary, season to taste and serve at once with Parmesan cheese.

RISOTTO WITH MORELS

Steps:

• Put the morels in a small bowl, add the water and set aside to soak for 30 minutes. Drain the morels, reserving the liquid. Mix the liquid with the stock and place in a saucepan. Keep at a low simmer.
• Heat the butter in a heavy saucepan, add the onion and garlic and saute over medium-low heat until tender but not brown, about 10 minutes. Stir in the rice and cook, stirring, a few minutes until the rice begins to whiten. Add the wine and the morels. Stir.
• Gradually add the simmering stock, about half a cup at a time, stirring constantly. Add additional stock as each ladleful becomes absorbed into the rice. Continue adding the stock until the rice has swelled and is al dente. Continue to cook, stirring, another minute or so. The rice should be just tender and moistened with a thickened sauce.
• Serve dusted with Parmesan cheese.