Morel Mushroom Risotto

local_grocery_store Ingredients

• 1 ounce dried morel mushrooms, rehydrated in boiling water for 20 minutes, then drained
• 2 tablespoons olive oil
• 1 shallot, finely chopped
• 2 cloves garlic, minced
• 1 cup Arborio rice
• 1/2 cup white wine
• 4 cups vegetable broth, heated
• 1/2 cup Parmesan cheese, grated
• 2 tablespoons butter

restaurant_menu Method

1. 1.In a large saucepan, heat the olive oil over medium heat. Add the shallot and garlic and cook until softened, about 2 minutes.
2. 2.Add the rice and stir to coat with the oil. Cook for 1-2 minutes, until the rice is lightly toasted.
3. 3.Add the white wine and stir until it is absorbed.
4. 4.Add the broth, 1/2 cup at a time, stirring constantly and waiting until each addition is absorbed before adding more.
5. 5.After about 20 minutes, the rice should be tender and the risotto should be creamy. Stir in the morel mushrooms, Parmesan cheese, and butter. Serve immediately.

lightbulb_outline Tips

• chevron_rightMake sure to use Arborio rice for the right texture.
• chevron_rightIf you can't find morel mushrooms, you can substitute other dried mushrooms like porcini or shiitake.
• chevron_rightStir constantly to prevent the rice from sticking to the bottom of the pan.