Morel Risotto

Author: swampkitty05  //  Category: Cooking Light, Eating Local, Food Porn, Recipes

This is the time of year I usually go a bit morel crazy, but our finances this year are such that they are, for the most part, a bit too dear in price (at $40/lb) for me to indulge in more than once or twice. One or two popped up in my yard, but they weren’t big enough for me to really make a meal of. So I gave in and got a half a pound when they got some in at Hills Market – these were local ones, of the white type, which usually have a little bit less flavor than the black ones.

So I decided to stretch them further by making a nice risotto out of them. With all the fat in this recipe, I wondered why it was in Cooking Light – until I saw the serving size. Needless to say, we ate four servings a piece. ;-) And it was worth every calorie. Great recipe.

Morel Risotto

Morel Risotto
recipe courtesy Cooking Light

4 cups Homemade Chicken Stock
2 tablespoons extra-virgin olive oil
1/4 cup chopped shallots
1/4 cup finely chopped onion
1 teaspoon thyme leaves
1/2 pound morel mushrooms, halved lengthwise
1 cup uncooked Carnaroli or Arborio rice or other medium-grain rice
1/4 cup dry vermouth
1/2 cup (2 ounces) grated fresh pecorino Romano cheese
1/4 cup heavy whipping cream
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 tablespoons chopped fresh chives

Bring Homemade Chicken Stock to a simmer in a small saucepan (do not boil). Keep warm over low heat. Heat oil in a large saucepan over medium heat. Add shallots, onion, and thyme to pan; cook 5 minutes or until tender, stirring frequently. Add mushrooms; cook 1 minute. Add rice; cook 1 minute, stirring frequently. Stir in vermouth; cook 30 seconds or until liquid is nearly absorbed, stirring constantly. Stir in 1 cup stock; cook 4 minutes or until the liquid is nearly absorbed, stirring frequently. Add remaining stock, 1/2 cup at a time, stirring constantly until each portion of stock is absorbed before adding the next (about 25 minutes total). Add cheese, cream, salt, and pepper; cook 2 minutes. Remove from heat; top with chives. Serves 8.

Per 1/2-cup serving: 198 cal, 8.7g fat (sat 3.4g,mono 3.9g,poly 0.8g), 7.5g protein, 21.9g carb, 1.5g fiber, 22mg chol, 0.5mg iron, 237mg sodium, 78mg calcium

3 Responses to “Morel Risotto”

  1. Tweets that mention Columbus Foodie » Blog Archive » Morel Risotto -- Topsy.com Says:

    [...] This post was mentioned on Twitter by Becke Boyer. Becke Boyer said: New Blog Post: Morel Risotto http://www.columbusfoodie.com/2010/05/05/morel-risotto/ [...]

  2. Mark Says:

    Morel risotto. Brilliant! I've never made risotto and am somewhat intimidated by the thought of making it. But I love morels, well mushrooms of all types and that photo is heavenly. (drool)

  3. columbusfoodie Says:

    Oh, don't be intimidated by risotto – it's one of the easiest things to make. Super easy, because all risotto recipes follow the same basic formula, and once you get the hang of it, the possibilities are endless.

    This is a great one to start with, if morels aren't available, use whatever wild mushrooms are available in their place. :)

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