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Creamy Morel Mushroom Risotto with Parmesan

creamy morel mushroom risotto - featured image
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A rich and creamy risotto featuring earthy morel mushrooms and nutty Parmesan cheese, perfect for a cozy dinner or special occasion.

Ingredients

Scale
  • 1 ½ cups Arborio rice (300g)
  • 8 oz fresh or rehydrated dried morel mushrooms (225g)
  • 3 tablespoons unsalted butter (about 42g), softened
  • 2 tablespoons olive oil
  • 2 medium shallots, finely chopped
  • 2 cloves garlic, minced
  • ½ cup dry white wine (120ml), such as Sauvignon Blanc or Pinot Grigio
  • about 5 cups vegetable or chicken stock (1.2 liters), kept warm
  • ¾ cup freshly grated Parmesan cheese (75g)
  • 2 tablespoons fresh parsley, chopped (optional)
  • Salt and freshly ground black pepper to taste

Instructions

  1. If using dried morels, soak them in warm water for about 20 minutes until soft. Drain and gently squeeze out excess water. Chop roughly. Clean fresh morels carefully to remove grit and trim stems.
  2. Warm the vegetable or chicken stock in a medium saucepan over low heat to keep it hot but not boiling.
  3. In a large heavy-bottomed skillet, heat 1 tablespoon olive oil and 1 tablespoon butter over medium heat. Add chopped shallots and cook until translucent, about 3-4 minutes. Stir in minced garlic and cook for another minute until fragrant.
  4. Add the morel mushrooms to the pan and sauté for 5-6 minutes until they release moisture and start to brown. Season lightly with salt and pepper. Remove half of the mushrooms and set aside for garnish if desired.
  5. Add the remaining 1 tablespoon olive oil to the pan and stir in the Arborio rice. Toast the rice for 2-3 minutes, stirring constantly, until edges become translucent but center is still opaque.
  6. Pour in the white wine and stir until mostly absorbed by the rice.
  7. Using a ladle, add about ½ cup (120ml) of warm stock to the rice. Stir gently and continuously until the liquid is mostly absorbed. Repeat this process, adding stock bit by bit, stirring patiently, for about 20-25 minutes until rice is tender but still slightly firm (al dente) and the mixture is creamy.
  8. Remove from heat and stir in the remaining 2 tablespoons butter and grated Parmesan cheese. Season with salt and freshly ground black pepper to taste. Stir gently until well combined and glossy.
  9. Serve immediately, spooning risotto onto warm plates. Top with reserved sautéed morels and sprinkle with chopped fresh parsley.

Notes

Keep the stock warm throughout cooking to maintain creamy texture. Stir gently but consistently to coax out starches. Add stock gradually and wait for absorption to avoid mushy rice. For dairy-free version, substitute butter with vegan margarine and Parmesan with nut-based cheese alternative. Leftovers can be stored refrigerated for up to 2 days; reheat gently with added broth to restore creaminess. Risotto can also be frozen for up to 1 month.

Nutrition

Keywords: morel mushroom risotto, creamy risotto, Parmesan risotto, mushroom recipe, easy risotto, dinner recipe, vegetarian risotto

Find it online: https://avabowls.com/creamy-morel-mushroom-risotto-with-parmesan-easy-recipe-for-perfect-dinner/