The trick to this recipe, which comes from the kitchen of Michael and Vivienne Morgan, is to precook the wild rice and mix it with arborio rice. If you can’t find morels, try substituting portobellos.

Steps

1. Cook the wild rice until nearly done, when most of the kernels are slit open to reveal the white inside and a few of the kernels have “butterflied,” or opened all the way and are peeled back. The rice will be tender yet still a bit chewy. Cooking time usually varies between 30 and 60 minutes. Drain excess water.
2. Finely chop the shallot, garlic, and one or two of the smaller morels. Sauté this mixture in the olive oil for 3 to 4 minutes over medium-high heat. Add arborio rice and cooked wild rice and sauté for a few more minutes. Add chicken to the pan and cook until the chicken turns white.
3. Keeping the heat on medium or a little higher, start adding the stock, ½ cup at a time. Add, stir, and let bubble until the stock is absorbed, then repeat. Watch the risotto (rice and broth mixture) carefully so it doesn’t burn. Lower the heat if the stock seems to be cooking away too quickly. Adding the stock in small amounts should take 20 to 30 minutes.
4. Just before the risotto is done, add the remaining morels, parsley, and a little more stock if necessary, and stir gently. Cook a minute or so more. Don’t let the morels cook too long or they will wither away to nothing.
5. Remove from heat. Add salt and pepper to taste, and serve hot.