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Morel mushroom risotto

To make morel mushroom risotto first melt the butter in a sauce pot on medium heat and then add the Arborio rice. Stir well so that each grain of rice is completely coated in oils. Add the diced onion and stir. Season with a teaspoon of salt and then add a teaspoon of garlic salt and stir well. When the onions begin to become a little translucent add the hydrated morel mushrooms.. Stir occasionally. Add the white wine and stir well. Allow the wine to be absorbed into the ice and then slowly begin adding the chicken stock. Add the stock so that the rice slowly absorbs the liquid before you add more. Stir constantly. After you have folded in all the chicken stock begin adding the mushroom tea to the risotto, continuing to stir it in. When the liquids suggested by the recipe have been absorbed, taste the risotto and if it requires a little more cooking time then add a little more chicken stock. When the risotto is done, slowly fold in the parmesan cheese. Add a small pat of butter after the cheese has been absorbed. Add the lemon zest. Garnish with parmesan cheese and diced parsley.

  • 1 cup Arborio rice
  • 1 small white onion diced
  • 1 cup re-hydrated morel mushrooms
  • 1/2 cup (or so) of white wine
  • 2 cup chicken stock
  • 11/2 cup mushroom tea left over from hydrated mushrooms
  • (vegetable stock or chicken stock can be substituted)
  • 1/2 cup Parmesan cheese
  • Zest from 1/2 a lemon
  • Diced Parsley
This recipe is:
vegetarian, gluten free, sugar free
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