Morel Mushroom Risotto
A creamy morel mushroom risotto serves as a versatile side dish for chicken or pork, or a light main course when paired with a simple salad.
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Instructions
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Bring broth to a simmer; trim, clean, and slice morels lengthwise.
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In a medium saucepan, melt butter over medium heat, then cook garlic and onion until soft, about 1 minute.
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Add morel mushrooms and salt; cook, stirring, until morels release their liquid, about 2 minutes.
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Stir in rice until coated, then add wine and cook until completely absorbed.
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Add 1 cup of hot broth and cook, stirring frequently, until absorbed.
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Continue adding remaining broth, 1/2 cup at a time, allowing absorption between additions, until rice is tender (about 25 minutes).
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When rice is cooked, remove from heat and stir in cream and cheese; add salt to taste.
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Divide risotto into bowls and garnish with mint or chives.