Morel Mushroom Risotto

Ingredients

Yield:

4 servings

• • 1 ¼ quarts chicken broth
  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons unsalted butter
  • 6 ounces morel mushrooms, bite size pieces
  • 1 shallot, minced
  • 1 ¼ cups Arborio, Carnaroli, or Vialone Nano rice
  • ¼ cup white wine
  • 1 sprig thyme
  • 2 tablespoons heavy cream, optional
  • ¼ cup grated Parmegiano-Reggiano
  • Kosher salt
  • Freshly ground black pepper

Preparation

Difficulty:

Easy

Time:

30 Minutes

Total Time:

45 Minutes

1. 1. Bring the broth to a simmer in a medium saucepan.
   2. Heat a large, heavy sauté pan over medium-high heat until very hot but not smoking.
   3. Add the oil and butter and swirl to coat the bottom of the pan.
   4. Add the morels and sauté for 2 to 3 minutes, or until soft.
   5. Add the shallot and sauté for another 1 to 2 minutes, or until soft.
   6. Add the rice and stir until coated with the oil.
   7. Add the wine and simmer, stirring constantly, for 1 to 2 minutes, or until almost dry.
   8. Add enough hot broth to cover the rice by about half an inch, and simmer over medium heat, stirring almost constantly and adding more broth as necessary any time the rice looks dry, for 15 to 16 minutes, or until the rice is nearly cooked through.
   9. Stir in the cream, if desired, and simmer for another 2 to 3 minutes, or until the rice is cooked through.
   10. Discard the thyme sprig.
   11. Stir in the Parmegiano, season to taste with salt and pepper, and serve immediately.