Morel Mushroom Risotto

By Taraespo

Ingredients

• 1/2 lb. morel mushrooms
• 2 Tbsp. butter
• 2 cloves garlic, minced
• 2 Tbsp. minced onion or green onion
• 1/2 tsp. salt, plus more to taste
• 1 1/2 cup aborio rice
• 1/2 cup white wine
• 5 cups vegetable or chicken broth
• 2 Tbsp. heavy cream (optional)
• 1/2 cup freshly shredded parmesan cheese, plus more for garnish
• Chives or green onion for garnish (optional)

Preparation

Step 1

Trim any dried ends off the morels. Cut them in half lengthwise and rinse clean with cool water. Drain morels, cut them into lengthwise slices and set aside. (Meanwhile bring broth to a simmer and cut chives for garnish.)

Melt butter over medium heat in a medium saucepan. Add garlic and onion and cook, stirring, until soft, about 1 minute. Add morel mushrooms and sprinkle with salt. Cook, stirring, until morels release their liquid, about 2 minutes.

Add rice and stir to coat. Add wine and stir until it is completely absorbed and evaporated.

Add 1 cup hot broth and cook, stirring frequently, until liquid is almost completely absorbed. Add broth, 1/2 cup at a time, cooking and letting liquid absorb between additions. 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.

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

Divide risotto between 4 wide, shallow bowls and garnish with chives or green onion, if you like.