Morel Mushroom and Wild Rice Risotto

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.