Simple Morel Risotto Recipe
Risotto is a irresistably creamy Italian rice dish made with short-grain rice, flavorful stock and cheese. It has a reputation as being a labour-intensive dish reserved for high-end restaurants but we've adapted a modern technique which reduces the work ten-fold yet creates a killer dish sure to impress.
Wild morel mushrooms truly shine in a risotto—complimenting the creamy, rich risotto with an unique earthy blast of flavor. Gather Harvest Co's dried morels elevate this dish to the next level
- 1 cup risotto rice (e.g. arborio)
- 14g (1/2 oz) Gather's Dried Morels
- 3 cups chicken broth
- 2/3 cup white wine (optional—can be replaced with extra broth)
- 2 tablespoons butter
- 1 tablespoon extra-virgin olive oil
- 2 medium clove garlic, finely minced
- 1 medium shallot (or 1/4 onion), finely minced
- 1/4 cup heavy cream (optional)
- 1 cup finely grated parmesan cheese
- Salt and pepper, to taste
- Chopped chives, green onions or other herbs for garnish
Serves: 2 (as main) or 4 (as side)
Time: 45 min (20 min active)
- Combine dried morels, chicken stock, and wine (if using) in a large bowl. Let sit for 15-20 minutes until morels are fully softened. Remove morels squeezing out excess liquid. Quarter the morels or just cut into manageable pieces (we're not your mom, do what you'd like). Strain stock mixture through a cheesecloth or fine mesh strainer and reserve.
- Rinse rice in stock liquid by adding rice to the bowl and agitating gently to release the starch. Remove the rice by straining through a mesh strainer. Let the rice drain for 5 minutes, the goal here to to get as much of the starch off the grains of rice and into our broth. This step is critical to save ourselves the traditional effort of stirring constantly while cooking.
- Heat butter and oil in a heavy 12-inch skillet over medium-high heat. Add rice and cook, stirring and tossing frequently until all liquid is evaporated, fat is bubbling, and rice has begun to take on a golden blond color and nutty aroma, about 5 minutes. Add morels, garlic, and shallots (or onions) and continue to cook, stirring frequently until aromatic, about 1 minute.
- Give reserved broth a good stir and pour all but 2/3 cup over the rice. Increase heat to high and heat until simmering. Stir rice once, cover, and reduce heat to lowest possible setting. Cook rice for 10 minutes undisturbed. After ten minutes stir gently, cover, and continue cooking until liquid is mostly absorbed and rice is tender with just a faint bite, approximately 10 minutes longer.
- Remove lid and add final cup of liquid. Increase heat to high and cook, stirring and shaking rice constantly until thicker and creamy. Off heat, stir in heavy cream and cheese. Season with salt and pepper to taste and stir in herbs as desired. Consistency should still be a little soupy, it will thicken further once plated. Serve immediately on warmed plates. Top with additional cheese and herbs, if desired. Who are we kidding? Of course extra cheese is desired! Enjoy!
Recipe adapted from J. Kenji Lopez-Alt's amazing "Perfect Risotto" recipe at SeriousEats.com.