Risotto is a perfect dish all year long and can be made with different sorts of mushrooms.
Today we are going to make it with morels. They are in season for the next two weeks in Québec.
Ingredients for 4 persons:
- 150g of fresh morels
- 1 cup of white wine
- A handful of chives
- 2 shallots
- 2 cloves of garlic
- 1 ½ cup Arborio rice
- 800ml chicken broth
- 200g of parmesan
- 1 lemon
- 3Tbsp. olive oil
- 4Tbsp. butter
- Salt, pepper, Italian herb mix
Start by washing the morels.
Here's how to wash them:
Soak them in cold water for a few minutes, swirling them around in the bowl and rubbing them gently with your hands. Remove them from the water and let them dry on a paper towel.
While the mushrooms are drying, prepare the other ingredients.
Grate the cheese, mince the shallots and the garlic and boil the broth in a pot, cover it and keep it warm.
For the whole cooking process, we are going to use the stove over medium heat.
Start by adding the shallots to the pan with olive oil in it and cook them until they become translucent. Add the chopped morels and mix them a little, then add 2 cloves of garlic, a generous amount of pepper and about three pinches of Italian herb mix.
Once you've mixed it, add the rice to the pan and roast it until it becomes shiny and looks translucent.
Add a cup of white wine to this and simmer it until the wine evaporates while stirring occasionally.
As the next step, add just enough chicken broth to cover the rice, while mixing it. Once the broth begins to evaporate, add more broth and repeat the process. Cooking the rice takes about 15-16 minutes. At the end, add enough salt to your taste, the juice of a whole lemon and ⅔ of the parmesan.
Stir and turn off the heat and set the pan aside.
Chop the chives and add to the risotto.
Once the risotto has been portioned, add the rest of the cheese on top.
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