Morel Mushroom Risotto - NoRecipeRequired.com

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast adds a cheesy flavor while being dairy-free.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier and can be used for sautéing.

dry white wine

🥗Healthier: non-alcoholic wine

💰Cheaper: chicken broth

Non-alcoholic wine provides similar acidity without alcohol.

Start by cutting the morel mushrooms in half and dicing the cremini mushrooms finely.

Sauté the cremini mushrooms in a pan over medium heat until browned and crispy, then remove them from the pan.

In the same pan, add butter and a bit of olive oil, then add the morel mushrooms with salt and pepper, cooking them over medium-high heat for about 10 minutes until crispy on the outside and tender inside.

Reserve a third of the cooked morel mushrooms for garnish, and combine the rest with the cooked cremini mushrooms.

In the same pan, add finely diced shallot and garlic, cooking over medium heat for 2-3 minutes until softened.

Add dried thyme to the shallot and garlic mixture.

Add 2/3 cup of arborio rice to the pan, toasting it for about 5 minutes until it becomes translucent.

Pour in 1/4 to 1/3 cup of dry white wine to deglaze the pan, letting it reduce until almost gone.

Heat chicken stock in a separate pot until simmering.

Ladle the hot chicken stock into the rice, just enough to cover it, and let it simmer, stirring occasionally for about 20 minutes.

Taste the risotto halfway through cooking to adjust seasoning with salt as needed.

When the rice is almost done, add back the reserved mushrooms and let them steep in the risotto for the last 5 minutes of cooking.

Finish the risotto by stirring in 3-4 tablespoons of mascarpone cheese, 2-3 tablespoons of parmesan cheese, and a couple of tablespoons of butter for creaminess.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens