- 1/2 pound morel mushrooms
- 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 cream
- 1/2 cup Parmesan (or Pecorino cheese, freshly shredded, plus more for garnish)
- Optional: mint for garnish
- Optional: chives or green onion for garnish
- 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. Drain morels, cut them into lengthwise slices and set aside. (Meanwhile bring broth to a simmer and cut mint, if you want to use it, into chiffonade.)
- Melt the butter over medium heat in a medium saucepan. Add the garlic and onion and cook, stirring, until soft, about 1 minute. Add the morel mushrooms and sprinkle with salt. Cook, stirring, until the morels release their liquid, about 2 minutes.
- Add the rice and stir to coat. Add the wine and stir until it is completely absorbed and evaporated.
- Add 1 cup of the hot broth and cook, stirring frequently, until the liquid is almost completely absorbed. Add the remaining broth, 1/2 cup at a time, cooking and letting the liquid absorb between additions. 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.
- When the rice is cooked, add the cream, remove from heat and stir in the cheese. Add salt to taste, if you like.
- Divide the risotto among 4 wide, shallow bowls and garnish with mint and chives or green onion, if you like.
|Nutritional Guidelines (per serving)|
|Total Fat||13 g|
|Saturated Fat||7 g|
|Unsaturated Fat||3 g|
|Dietary Fiber||3 g|