Morel Mushroom Risotto
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Nutritional Guidelines (per serving) | |
---|---|
496 | Calories |
13g | Fat |
75g | Carbs |
16g | Protein |
Nutrition Facts | |
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Servings: 4 | |
Amount per serving | |
Calories | 496 |
% Daily Value* | |
Total Fat 13g | 16% |
Saturated Fat 7g | 37% |
Cholesterol 33mg | 11% |
Sodium 1519mg | 66% |
Total Carbohydrate 75g | 27% |
Dietary Fiber 3g | 12% |
Protein 16g | |
Calcium 216mg | 17% |
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. |
When the light and delicate flavor of morel mushrooms calls but the weather clings to a chilly gray, morel mushroom risotto will get you out of the quandary of what to make. It makes a lovely side dish with chicken or pork or a light main course with a simple tossed green salad or sautéed greens.
Ingredients
- 1/2 pound morel mushrooms
- Optional: mint
- 2 tablespoons butter
- 2 cloves garlic (minced)
- 2 tablespoons minced onion (or green onion)
- 1/2 teaspoon salt (plus more to taste)
- 1 1/2 cup arborio rice
- 1/2 cup white wine
- 5 cups vegetable or chicken broth
- Optional: 2 tablespoons heavy creamÂ
- 1/2 cup Parmesan (or Pecorino cheese, freshly shredded, plus more for garnish)
- Garnish: chives or green onions
Steps to Make It
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Gather the ingredients.
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Trim any dried ends off the morels. Cut them in half lengthwise and rinse clean with cool water (see more about How to Clean Morels here).
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Drain morels, cut them into lengthwise slices and set aside.
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Meanwhile bring broth to a simmer and cut mint, if you want to use it, into chiffonade.
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Melt the butter over medium heat in a medium saucepan. Add the garlic and onion and cook, stirring, until soft, about 1 minute.
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Add the morel mushrooms and sprinkle with salt. Cook, stirring, until the morels release their liquid, about 2 minutes.
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Add the rice and stir to coat.
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Add the wine and stir until it is completely absorbed and evaporated.
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Add 1 cup of the hot broth and cook, stirring frequently, until the liquid is almost completely absorbed.
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Add the remaining broth, 1/2 cup at a time, cooking and letting the liquid absorb between additions.
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Continue adding broth until the rice is tender but still firm, about 25 minutes. You may not need the last 1/4 cup of broth.
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When the rice is cooked, add the cream, remove from heat and stir in the cheese. Add salt to taste, if you like.
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Divide the risotto among four wide, shallow bowls and garnish with mint and chives or green onion, if you like.
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Serve and enjoy!
Tip
- Use a wooden spoon for stirring the risotto—it is less likely to break the grains of rice than a metal spoon.
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