Morel Mushroom Risotto with Parmesan
Morel Mushroom Risotto with Parmesan
Ingredients
For the Morel Mushrooms
- 1 ounce dried morel mushrooms, rinsed
- 1 1/2 cups warm water, for rehydrating
For the Risotto
- 5 cups chicken broth, warmed (or vegetable broth)
- 2 tablespoons olive oil
- 2 shallots, finely minced
- 2 cloves garlic, minced
- 1 1/2 cups Arborio rice
- 1/2 cup dry white wine, such as Pinot Grigio
- 1/4 cup heavy cream
- 2 tablespoons unsalted butter
- 1/2 cup Parmesan cheese, freshly grated, plus more for serving
- 2 tablespoons fresh parsley, chopped
- 1 teaspoon kosher salt, or to taste
- 1/2 teaspoon freshly ground black pepper, or to taste
Instructions
- 1
Place the rinsed dried morel mushrooms in a heatproof bowl. Pour the 1 1/2 cups of warm water over them and let them rehydrate for 20 minutes. While they rehydrate, warm the chicken broth in a separate saucepan over low heat and keep it at a gentle simmer.
⏱️ 20 min
- 2
Once rehydrated, carefully remove the morels from the liquid, reserving the liquid. Gently squeeze any excess water from the mushrooms and roughly chop them. Strain the reserved mushroom liquid through a fine-mesh sieve lined with a coffee filter or cheesecloth to remove any grit. Add the strained mushroom liquid to the warmed chicken broth.
⏱️ 5 min
- 3
In a large, heavy-bottomed pot or Dutch oven, heat the olive oil over medium heat. Add the minced shallots and cook, stirring occasionally, until softened and translucent, about 3 to 4 minutes. Add the minced garlic and cook for another 1 minute until fragrant, being careful not to burn it.
⏱️ 5 min
- 4
Add the Arborio rice to the pot and stir constantly for 1 to 2 minutes until the edges of the grains become translucent. This step, known as 'toasting' the rice, helps it absorb liquid evenly.
⏱️ 2 min
- 5
Pour in the dry white wine and stir continuously until it is completely absorbed by the rice. This deglazes the pan and adds a layer of flavor.
⏱️ 3 min
- 6
Begin adding the warm broth mixture, 1 ladleful (about 1/2 cup) at a time, stirring constantly. Wait until each addition of liquid is almost completely absorbed before adding the next. After about 10 minutes of adding broth, stir in the chopped rehydrated morel mushrooms.
⏱️ 10 min
- 7
Continue adding broth, 1 ladleful at a time, and stirring constantly for another 10 to 15 minutes, or until the rice is creamy and al dente (tender with a slight bite in the center). You may not need all of the broth, or you might need a little more; adjust as necessary.
⏱️ 15 min
- 8
Remove the pot from the heat. Stir in the heavy cream, unsalted butter, and 1/2 cup of freshly grated Parmesan cheese until fully incorporated and melted. Stir in the chopped fresh parsley. Season with kosher salt and freshly ground black pepper to taste.
⏱️ 3 min
- 9
Serve the risotto immediately in warm bowls, garnished with additional freshly grated Parmesan cheese and a sprinkle of fresh parsley, if desired.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Morel Mushroom Risotto with Parmesan
Ingredients
For the Morel Mushrooms
- 1 ounce dried morel mushrooms, rinsed
- 1 1/2 cups warm water, for rehydrating
For the Risotto
- 5 cups chicken broth, warmed (or vegetable broth)
- 2 tablespoons olive oil
- 2 shallots, finely minced
- 2 cloves garlic, minced
- 1 1/2 cups Arborio rice
- 1/2 cup dry white wine, such as Pinot Grigio
- 1/4 cup heavy cream
- 2 tablespoons unsalted butter
- 1/2 cup Parmesan cheese, freshly grated, plus more for serving
- 2 tablespoons fresh parsley, chopped
- 1 teaspoon kosher salt, or to taste
- 1/2 teaspoon freshly ground black pepper, or to taste
Instructions
- 1
Place the rinsed dried morel mushrooms in a heatproof bowl. Pour the 1 1/2 cups of warm water over them and let them rehydrate for 20 minutes. While they rehydrate, warm the chicken broth in a separate saucepan over low heat and keep it at a gentle simmer.
⏱️ 20 min - 2
Once rehydrated, carefully remove the morels from the liquid, reserving the liquid. Gently squeeze any excess water from the mushrooms and roughly chop them. Strain the reserved mushroom liquid through a fine-mesh sieve lined with a coffee filter or cheesecloth to remove any grit. Add the strained mushroom liquid to the warmed chicken broth.
⏱️ 5 min - 3
In a large, heavy-bottomed pot or Dutch oven, heat the olive oil over medium heat. Add the minced shallots and cook, stirring occasionally, until softened and translucent, about 3 to 4 minutes. Add the minced garlic and cook for another 1 minute until fragrant, being careful not to burn it.
⏱️ 5 min - 4
Add the Arborio rice to the pot and stir constantly for 1 to 2 minutes until the edges of the grains become translucent. This step, known as 'toasting' the rice, helps it absorb liquid evenly.
⏱️ 2 min - 5
Pour in the dry white wine and stir continuously until it is completely absorbed by the rice. This deglazes the pan and adds a layer of flavor.
⏱️ 3 min - 6
Begin adding the warm broth mixture, 1 ladleful (about 1/2 cup) at a time, stirring constantly. Wait until each addition of liquid is almost completely absorbed before adding the next. After about 10 minutes of adding broth, stir in the chopped rehydrated morel mushrooms.
⏱️ 10 min - 7
Continue adding broth, 1 ladleful at a time, and stirring constantly for another 10 to 15 minutes, or until the rice is creamy and al dente (tender with a slight bite in the center). You may not need all of the broth, or you might need a little more; adjust as necessary.
⏱️ 15 min - 8
Remove the pot from the heat. Stir in the heavy cream, unsalted butter, and 1/2 cup of freshly grated Parmesan cheese until fully incorporated and melted. Stir in the chopped fresh parsley. Season with kosher salt and freshly ground black pepper to taste.
⏱️ 3 min - 9
Serve the risotto immediately in warm bowls, garnished with additional freshly grated Parmesan cheese and a sprinkle of fresh parsley, if desired.
⏱️ 1 min