Morel Mushroom Risotto
Morel Mushroom Risotto is a classic creamy Italian side dish featuring wild morel mushrooms, fresh thyme, cream and grated Parmesan.
Servings: 4
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.