Morel Mushroom Risotto

By
Molly Watson
Molly Watson
An award-winning food writer and cookbook author, Molly Watson has created more than 1,000 recipes focused on local, seasonal ingredients.
Learn about The Spruce Eats' Editorial Process
Updated on 02/25/22
Mushroom Risotto
LauriPatterson/Getty Images
Prep: 10 mins
Cook: 25 mins
Total: 35 mins
Servings: 4 servings
Nutrition Facts (per serving)
258 Calories
10g Fat
30g Carbs
8g Protein
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Nutrition Facts
Servings: 4
Amount per serving
Calories 258
% Daily Value*
Total Fat 10g 13%
Saturated Fat 6g 29%
Cholesterol 26mg 9%
Sodium 1383mg 60%
Total Carbohydrate 30g 11%
Dietary Fiber 2g 6%
Total Sugars 3g
Protein 8g
Vitamin C 2mg 12%
Calcium 149mg 11%
Iron 8mg 46%
Potassium 371mg 8%
*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.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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.

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Ingredients

  • 1/2 pound morel mushrooms

  • Mint leaves, optional

  • 2 tablespoons unsalted butter

  • 2 cloves garlic, minced

  • 2 tablespoons minced onion, or green onion

  • 1/2 teaspoon salt, plus more to taste

  • 1 1/2 cups Arborio rice

  • 1/2 cup white wine

  • 5 cups vegetable broth, or chicken broth

  • 2 tablespoons heavy cream, optional

  • 1/2 cup freshly grated Parmesan, or Pecorino cheese, plus more for garnish

  • Chives, or green onions, for garnish

Steps to Make It

  1. Gather the ingredients.

  2. 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).

  3. Drain morels, cut them into lengthwise slices and set aside.

  4. Meanwhile bring broth to a simmer and cut mint, if you want to use it, into chiffonade.

  5. Melt the butter over medium heat in a medium saucepan. Add the garlic and onion and cook, stirring, until soft, about 1 minute.

  6. Add the morel mushrooms and sprinkle with salt. Cook, stirring, until the morels release their liquid, about 2 minutes.

  7. Add the rice and stir to coat.

  8. Add the wine and stir until it is completely absorbed and evaporated.

  9. Add 1 cup of the hot broth and cook, stirring frequently, until the liquid is almost completely absorbed.

  10. Add the remaining broth, 1/2 cup at a time, cooking and letting the liquid absorb between additions.

  11. 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.

  12. When the rice is cooked, add the cream, remove from heat and stir in the cheese. Add salt to taste, if you like.

  13. Divide the risotto among 4 wide, shallow bowls and garnish with mint and chives or green onion, if you like.

  14. 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.