This morel risotto is a decadent and flavorful meal that you will love to make at home often. This meal is not just for the adults, the kids will find it delicious and easy to eat. The best part is that it takes almost no time to make and you will be considered a master chef every time.
This Delicate Morel Risotto Is Perfect For A Night In
To make this morel risotto, gather your morel mushrooms, yellow onions, garlic, butter, chicken stock, Marsala wine, Arborio rice, Parmesan cheese, salt, and pepper.
If need be, you can substitute some of these with other ingredients. Try using white onions or shallots, vegetable or mushroom stock, port wine or sherry, Swiss cheese or Italian mix, and whatever kind of seasoning you like.
The best morels you can use are probably dry, which means you will need to reconstitute them before you start cooking. However, you can also go with fresh morels if they are available. To reconstitute your morels, soak them in hot or cold water, allowing them to regain their shape. Once they are back to their old shape, you can cut them into quarters.
While you may be tempted to replace the Arborio rice, this is truly an essential ingredient, as it is the only kind that will turn out as risotto. Still, if you can’t find any, you can go with orzo pasta or stelline, both of which are small and can be just as creamy.
As for the wine, you shouldn’t skip it either, but try other sweet fortified wines, like port or sherry. If you want to make the meal alcohol-free, try using red wine vinegar and a bit of sugar.
Finally, remember to allow the rice to absorb all the butter and wine before you add in the mushrooms. When the rice is ready, add the Parmesan cheese, but you can go with any kind of subtle cheese that melts well.
Serve your morel risotto with scallops, white fish, or chicken.
10-15 small fresh morels
1 medium yellow onion, chopped
2 garlic cloves
4 tbsp butter
6 cups (approx. 1.4 L) chicken stock
1/2 cup (120 ml) marsala wine
2 1/2 cups (320 g) Arborio rice
1/2 cup (64 g) parmesan cheese, grated
1/4 tsp salt
1/4 tsp pepper
- Bring the broth to simmer using a medium-sized saucepan.
- Using a slightly larger saucepan, saute the garlic and onions in butter for 1 minute.
- Add in the rice. Mix well to coat the rice evenly with butter.
- Pour the wine and stir until it has evaporated completely.
- Add in the mushrooms. Stir well.
- Start adding the broth 2 cups at a time. Stir until broth has been completely absorbed by the rice. Repeat step until all broth has been used.
- Stir in the parmesan cheese.
- Serve and enjoy!
Looking to try another tasty mushroom dish? Give this Chicken of the Woods Pasta Sauce recipe a go!