RISOTTO WITH MORELS
Provided by Florence Fabricant
Categories side dish
Time 1h
Yield 6 servings
Number Of Ingredients 9
Steps:
- Put the morels in a small bowl, add the water and set aside to soak for 30 minutes. Drain the morels, reserving the liquid. Mix the liquid with the stock and place in a saucepan. Keep at a low simmer.
- Heat the butter in a heavy saucepan, add the onion and garlic and saute over medium-low heat until tender but not brown, about 10 minutes. Stir in the rice and cook, stirring, a few minutes until the rice begins to whiten. Add the wine and the morels. Stir.
- Gradually add the simmering stock, about half a cup at a time, stirring constantly. Add additional stock as each ladleful becomes absorbed into the rice. Continue adding the stock until the rice has swelled and is al dente. Continue to cook, stirring, another minute or so. The rice should be just tender and moistened with a thickened sauce.
- Serve dusted with Parmesan cheese.
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Raja Nisar
[email protected]I'm not sure what I did wrong, but my risotto turned out a bit mushy. I think I might have added too much liquid.
Nambatya Monir
[email protected]This risotto was a bit time-consuming to make, but it was worth it. The flavors were incredible!
Mary Da Brave
[email protected]I would definitely recommend this recipe to anyone who loves risotto or morels.
johnnie Gray
[email protected]This was my first time making risotto, and it turned out great! I was surprised at how easy it was to make.
Tamira Perry
[email protected]This risotto was perfect for a special occasion. It was elegant and delicious, and my guests loved it.
Ava Copus
[email protected]I'm not a huge fan of mushrooms, but I really enjoyed the morels in this risotto. They were so flavorful and earthy.
Ali Alì
[email protected]Overall, this was a good risotto recipe. It was easy to make and the flavors were well-balanced. I would definitely make it again.
Melanie Scarborough
[email protected]This risotto was a little bland for my taste. I think I would have added more salt and pepper, or maybe even some grated Parmesan cheese.
Naeem Bahi
[email protected]I wasn't sure about using asparagus in a risotto, but it actually worked really well. The asparagus added a nice crunch and a bit of sweetness.
princesse louna
[email protected]The morels were the star of the show in this dish. They were so flavorful and added a really nice depth of flavor to the risotto.
Lyric Little
[email protected]This recipe was easy to follow and the risotto turned out great! I especially liked the crispy shallots on top. Definitely a keeper!
Bonita Johnson
[email protected]This risotto was a bit too rich for my taste, but the flavors were still good. I think I would have preferred it with a different type of mushroom, like shiitake or oyster mushrooms.
Dacoda Duval
[email protected]I'm not usually a fan of risotto, but this recipe changed my mind. The morels and asparagus were cooked perfectly, and the rice was creamy and flavorful. I'll definitely be making this again!
Abdul Hafeez5142
[email protected]This risotto was absolutely delicious! The morels added a rich, earthy flavor that perfectly complemented the creamy rice. I also loved the addition of the asparagus and peas, which added a nice pop of color and freshness. Overall, this was a fantast