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Creamy Morel Mushroom Risotto

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A quick and easy gourmet risotto featuring earthy morel mushrooms and creamy Arborio rice, perfect for weeknights or special occasions.

Ingredients

Scale
  • 8 ounces fresh morel mushrooms, cleaned and sliced (or 1 ounce dried morels, soaked in warm water for 30 minutes)
  • 1 ½ cups Arborio rice (about 300 grams)
  • 5 cups vegetable broth (1.2 liters), preferably homemade or low-sodium store-bought
  • ½ cup dry white wine (120 ml), optional but recommended
  • 2 small shallots, finely chopped
  • 2 cloves garlic, minced
  • 3 tablespoons unsalted butter (about 45 grams), divided
  • ½ cup freshly grated Parmesan cheese (about 50 grams), substitute with vegan parmesan if needed
  • 2 tablespoons olive oil
  • 1 teaspoon fresh thyme leaves, finely chopped
  • Salt and black pepper to taste

Instructions

  1. Pour vegetable broth into a medium saucepan and keep it warm over low heat (about 10 minutes).
  2. If using fresh morels, clean gently with a damp cloth or soft brush and slice into bite-sized pieces. For dried morels, soak in warm water for 30 minutes, then drain, reserving soaking liquid if desired.
  3. Heat 1 tablespoon olive oil and 1 tablespoon butter in a heavy-bottomed skillet over medium heat. Add chopped shallots and garlic, cooking until softened and fragrant but not browned (3-4 minutes).
  4. Add sliced morels to the pan and sauté until they release moisture and begin to brown lightly, about 5 minutes. Season lightly with salt and pepper.
  5. Stir in Arborio rice, coating each grain with butter and oil. Cook for 2 minutes, stirring constantly until edges look translucent but centers remain opaque.
  6. Pour in white wine, stirring continuously until mostly absorbed.
  7. Ladle in about ½ cup (120 ml) of warm broth, stirring gently but constantly. Wait until liquid is mostly absorbed before adding next ladle. Repeat for 18-20 minutes until rice is creamy and al dente with a slightly loose consistency.
  8. Stir in remaining 2 tablespoons butter, grated Parmesan, and fresh thyme. Adjust salt and pepper to taste. Remove from heat and let rest for 1-2 minutes.
  9. Serve immediately, optionally garnished with extra thyme or shaved Parmesan.

Notes

Keep broth warm to ensure even cooking. Stir frequently but gently to release rice starch and achieve creamy texture. Avoid overcooking morels to preserve their delicate flavor. If risotto becomes too thick before rice is cooked, add a splash more broth or warm water. For vegan or dairy-free versions, substitute butter with vegan margarine or olive oil and Parmesan with nutritional yeast or vegan cheese.

Nutrition

Keywords: morel mushroom risotto, creamy risotto, mushroom recipe, easy risotto, gourmet risotto, Arborio rice, vegetarian risotto, gluten-free risotto

Find it online: https://chrisfeasts.com/creamy-morel-mushroom-risotto-recipe-easy-perfect-gourmet-dish/