Morel Mushroom Risotto

Nothing screams spring like this delicious pan of Morel Mushroom Risotto!

There are many harbingers of spring; tulips, green lawns and flowering crab apple trees. But in the culinary world, the most exciting is the arrival of morel mushrooms. These meaty, wild beauties take center stage in this classic risotto. Sauteed onions and garlic lend a savory element, fresh thyme its perfect earthy complement. A splash of heavy cream and grated Parmesan finish this lovely side dish.

This recipe hearkens from The Bayport Cookery in Stillwater, MN. We loved eating our way through their nine course tasting menu, featuring morels in every course. Long since shuttered, this restaurant enlightened the hubby and I to the creative ways to use these foraged fungi. But truth be told, this is our favorite recipe. Hearty and creamy, but subtle enough to let the morels shine.

Even before Bayport Cookery, my hubby became an avid morel hunter. Unfortunately, ALS put an end to this tradition years ago. As we’ve watched Mother Nature awakening around us, we remembered with longing this rite of spring. In honor of the season, I stirred up this pot of Morel Mushroom Risotto with part of Mike’s remaining dehydrated stash.

Morel Mushroom Risotto

Tips for Rehydrating Morels

Kudos if you are able to score some fresh mushrooms! But dehydrated also work well and are often the only available source. Here’s the method I use to rehydrate my morels:

• Place mushrooms in a small bowl. Using very hot water (just shy of a boil) barely cover mushrooms with the water.
• Place a plate or small pan cover over the bowl to trap the steam. Steep mushrooms for approximately 20 minutes.
• Remove mushrooms from water using a small tongs or fork. Squeeze mushrooms dry with your fingers.
• I recommend adding the steeping liquid to the risotto to enhance the morel flavor. Use a small ladle or measuring cup to scoop out the liquid, avoiding the sediment in the bottom, which should be discarded.

Love Risotto?

Here are a few additional risotto recipes for you to try.

Boston Lager Lobster Risotto

Boston Lager Lobster Risotto is chock full of goodies – lobster, roasted squash & corn, kale, bacon, Parmesan cheese and topped with baked sqaush seeds.

Check out this recipe

Baked Risotto with Lemon Shrimp

Baked Risotto with Lemon Shrimp is a creamy, hearty, one pot meal with bright lemon flavor, plump shrimp and peas. Risotto without all the stirring!

Check out this recipe

Spring Barley Risotto

Spring Barley Risotto is a twist on the classic risotto recipe made with large pearl barley, bacon, peas, mushrooms, tarragon and Fontina cheese.

Check out this recipe

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Morel Mushroom Risotto

Morel Mushroom Risotto is a classic creamy Italian side dish featuring wild morel mushrooms, fresh thyme, cream and grated Parmesan.

4.15 from 7 votes

Print Pin Rate

Prep Time: 20 minutes minutes

Cook Time: 45 minutes minutes

Total Time: 1 hour hour 5 minutes minutes

Servings: 4

Author: Adapted from The Bayport Cookery

Ingredients

• 1 tablespoon butter
• 1 tablespoon extra virgin olive oil
• 1 small onion (preferably sweet)
• 1 cup fresh morels, or 2 oz dried morels, rehydrated and chopped
• 1 cup Arborio rice
• 2 teaspoons chopped fresh thyme
• 1 teaspoon minced garlic
• 1/4 cup white wine
• 1 teaspoon soy sauce
• 4-5 cups chicken stock
• 1/4 cup cream
• 1/3 cup grated or shredded Parmesan
• kosher salt & pepper to taste

Instructions

• Heat butter and olive oil in large saute pan over medium heat. Saute onions, morels, thyme and risotto until rice just begins to brown. Add garlic and saute for 30 seconds.
• Deglaze pan with white wine and soy sauce, stirring until liquid is absorbed.
• Add water reserved from rehydrated mushrooms (if using dried), cooking and stirring until most liquid is absorbed. Continue to cook rice, stirring almost constantly, while ladling in 1/2 – 3/4 cup chicken broth at a time. Cook until almost all of the broth is absorbed before adding the next batch of broth. It takes approximately 30-45 minutes for rice to reach al denta tender stage. Start tasting the rice at 30 minutes. Rice will be ready when it is al denta tender and thickens from the release of the starch.
• Add the cream and the Parmesan and stir to combine. Turn heat off and let rest for 5 minutes. Adjust seasonings if required (salt, pepper or a little extra fresh chopped thyme.)

Notes

Chicken, Bacon & Pea variation

Note – I omitted the mushrooms in this variation, but you can include if you prefer.

Season 8 ounces of chicken, cut into bite-sized pieces with salt, pepper, and minced thyme. Sauté in olive oil until just barely done. Set aside. 

Fry 4 slices of bacon until done, but not crisp. Cut into small pieces and set aside. 

Use bacon grease to saute onion, rice, and thyme. Add bacon after rice starts to brown and saute for 1 minute more. Proceed with the recipe.

After rice becomes tender, add cooked chicken, 1/2 cup frozen peas, and a splash of chicken broth, stirring to combine. Cook for a few minutes until the chicken is warm and peas are cooked.

Finish with cream, parmesan, and seasoning, as directed in the recipe.