By Ryan Sparks
This recipe is all about the morels and adds nothing to hide their flavor. Make sure you use risotto rice as regular long-grained rice will not work. Anything labeled camaroli rice, vialone nano. Or arboria (the most widely available) will work. Quality stock is very important for risotto. Make your own or buy the best you can find.
Servings: 4
Prep time: 10 min.
Cook time: 15-20 min.
Ingredients
- 1 quart chicken or vegetable stock
- 2-3 cups of water
- 2 tbsp. butter
- 1 cup minced shallot or onion
- 2 cloves garlic, minced
- 2 cups risotto rice
- ½ pound fresh morels
- Salt
- Parsley for garnish
- ½ cup grated parmesan cheese
Instructions
- Pour the stock and 2 cups water into a pot and bring it to a gentle simmer.
- In another medium pot, heat the butter over medium-high heat and sauté the minced shallot or onion until it softens, about 3-4 minutes. Add the garlic, morels, and rice. Mix well. Cook for 3-4 minutes, stirring often.
- When the liquid from the morels has evaporated, add 1/2 cup of hot stock to the rice and stir well. Sprinkle a little salt over everything. The key to risotto is constantly stirring as it cooks. As each 1/2 cup of stock is absorbed, add another, then another until the rice is cooked through, but still firm. Taste the doneness of the rice as you go. You may not need all the stock.
- When the rice is cooked, add the grated cheese and a little more stock. Stir to incorporate the cheese into the risotto. Add the parsley and serve at once.
Photos and recipe by Ryan Sparks