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Morel Mushroom Risotto

Morel Mushroom Risotto
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Experience the rich, earthy flavors of morel mushrooms perfectly blended into a creamy, classic Italian risotto, ideal for an elegant dinner or special occasion.

Ingredients

Scale
  • 1 cup Arborio rice
  • 1/2 cup dried morel mushrooms
  • 4 cups vegetable or chicken broth
  • 1/2 cup dry white wine
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 3 tablespoons unsalted butter
  • 1/2 cup grated Parmesan cheese
  • 2 tablespoons olive oil
  • Salt and freshly ground black pepper, to taste
  • Fresh parsley, chopped (for garnish)

Instructions

  1. Soak dried morel mushrooms in warm water for 20 minutes, then drain and chop, reserving soaking liquid.
  2. Heat broth in a saucepan and keep warm over low heat.
  3. In a large skillet, heat olive oil and 1 tablespoon butter over medium heat. Sauté onion and garlic until translucent.
  4. Add chopped morels and cook for 3-4 minutes.
  5. Add Arborio rice and stir to coat with oil and butter, cooking for 1-2 minutes until slightly toasted.
  6. Pour in white wine and cook, stirring, until fully absorbed.
  7. Begin adding warm broth one ladle at a time, stirring frequently and allowing liquid to absorb before adding more.
  8. After half the broth is added, stir in reserved morel soaking liquid (carefully to avoid sediment).
  9. Continue adding broth until rice is creamy and cooked al dente, about 18-20 minutes total.
  10. Remove from heat and stir in remaining butter and Parmesan cheese. Season with salt and pepper to taste.
  11. Serve garnished with chopped fresh parsley.

Notes

For a richer flavor, finish with a drizzle of truffle oil or serve alongside a crisp green salad.

Find it online: https://auntyspices.com/morel-mushroom-risotto/