Morel Risotto
Indulge in the earthy elegance of Morel Risotto, a creamy and luxurious dish that transforms simple ingredients into a gourmet masterpiece. Featuring the rich, umami flavor of rehydrated dried morel mushrooms, this risotto boasts the perfect balance of nuttiness from toasted arborio rice, the tang of dry white wine, and the creamy decadence of Parmesan cheese. Enhanced with aromatic garlic, sweet onions, and a splash of optional heavy cream, each spoonful is a symphony of savory flavors. Stirred to velvety perfection with warm chicken or vegetable stock, this risotto is finished with fresh parsley for a vibrant touch. Perfect for dinner parties or special occasions, Morel Risotto pairs beautifully with a crisp white wine and is sure to delight everyone at the table.
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Recipe Information
Ingredients
- 1 ounce dried morel mushrooms
- 2 cups hot water
- 4 tablespoons unsalted butter
- 2 tablespoons olive oil
- 1 medium yellow onion, finely diced
- 2 garlic cloves, minced
- 1.5 cups arborio rice
- 0.5 cup dry white wine
- 4 cups chicken or vegetable stock
- 0.75 cup Parmesan cheese, grated
- 0.25 cup heavy cream (optional)
- 2 tablespoons fresh parsley, chopped
- to taste salt
- to taste black pepper
Instructions
Place the dried morel mushrooms in a bowl and pour 2 cups of hot water over them. Let them soak for 20 minutes to rehydrate. Once softened, remove the mushrooms, chop them into bite-sized pieces, and reserve the soaking liquid, straining it through a fine mesh sieve or cheesecloth to remove any grit.
In a medium saucepan, heat the chicken or vegetable stock over low heat and keep it warm while cooking the risotto.
In a large, heavy-bottomed skillet or saucepan, melt 2 tablespoons of unsalted butter and 2 tablespoons of olive oil over medium heat.
Add the diced onion and sauté for 3-4 minutes or until softened and translucent. Stir in the minced garlic and sauté for an additional minute.
Add the arborio rice to the pan and stir constantly for 2-3 minutes, allowing the rice to toast slightly and become coated in the butter and oil.
Pour in the white wine and stir frequently until it has been mostly absorbed by the rice.
Begin adding the warm stock one ladle at a time, stirring constantly and allowing each addition to be mostly absorbed before adding the next. This should take about 20 minutes.
Halfway through the cooking process, stir in the chopped morel mushrooms and the reserved mushroom soaking liquid.
Once the rice is creamy and tender with a slight bite, stir in the remaining 2 tablespoons of butter, grated Parmesan cheese, and heavy cream (if using). Season with salt and black pepper to taste.
Remove the risotto from the heat, cover, and let it rest for 2 minutes. Stir in the chopped parsley just before serving.
Serve the risotto warm, garnished with additional Parmesan cheese and parsley if desired.
Nutrition Facts
Calories |
1808 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 118.7 g | 152% | |
| Saturated Fat | 58.9 g | 294% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 251 mg | 84% | |
| Sodium | 6899 mg | 300% | |
| Total Carbohydrate | 128.5 g | 47% | |
| Dietary Fiber | 10.6 g | 38% | |
| Total Sugars | 11.5 g | ||
| Protein | 48.6 g | 97% | |
| Vitamin D | 1.5 mcg | 7% | |
| Calcium | 958 mg | 74% | |
| Iron | 6.4 mg | 36% | |
| Potassium | 1311 mg | 28% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
