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Wild garlic and morel risotto

PT45M

Morel and wild garlic risotto

To serve

1
To begin, add 50g of the butter to the pan and warm gently. Place the stock in a separate pan and heat up. Add the onions to the pan with the butter, season with salt and slowly cook for 9 minutes (without colour)
2
Add the diced morels and fry until golden. Stir in the rice and cook until translucent
  • 300g of carnaroli risotto rice
  • 150g of morels , (fresh) diced
3
Add about 150ml of hot stock to the rice at a time and continue to cook while constantly stirring the rice. Cook for around 18 minutes, until the rice tastes chewy and any chalkiness has disappeared. Remove from the heat
4
Add the remaining butter, Parmesan and olive oil to the risotto and keep stirring with purpose until all fat has incorporated evenly and the risotto flows like lava
5
Add a generous knob of butter to a hot pan. Once foaming, add the morels reserved for garnish and a few thyme sprigs and fry gently until the mushrooms are cooked through. Season with salt and pepper
6
Stir the wild garlic through the risotto and check the seasoning. Divide between bowls and garnish with the morels and thyme sprigs

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Wild garlic and morel risotto

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