MOREL MUSHROOM RISOTTO
Steps:
- Gather the ingredients.
- Trim any dried ends off the morels. Cut them in half lengthwise and rinse clean with cool water (see more about How to Clean Morels here ).
- Drain morels, cut them into lengthwise slices and set aside.
- Meanwhile bring broth to a simmer and cut mint, if you want to use it, into chiffonade .
- Melt the butter over medium heat in a medium saucepan. Add the garlic and onion and cook, stirring, until soft, about 1 minute.
- Add the morel mushrooms and sprinkle with salt. Cook, stirring, until the morels release their liquid, about 2 minutes.
- Add the rice and stir to coat.
- Add the wine and stir until it is completely absorbed and evaporated.
- Add 1 cup of the hot broth and cook, stirring frequently, until the liquid is almost completely absorbed.
- Add the remaining broth, 1/2 cup at a time, cooking and letting the liquid absorb between additions.
- Continue adding broth until the rice is tender but still firm, about 25 minutes. You may not need the last 1/4 cup of broth.
- When the rice is cooked, add the cream, remove from heat and stir in the cheese. Add salt to taste, if you like.
- Divide the risotto among 4 wide, shallow bowls and garnish with mint and chives or green onion, if you like.
- Serve and enjoy!
Nutrition Facts : Calories 258 kcal, Carbohydrate 30 g, Cholesterol 26 mg, Fiber 2 g, Protein 8 g, SaturatedFat 6 g, Sodium 1383 mg, Sugar 3 g, Fat 10 g, ServingSize 4 servings, UnsaturatedFat 0 g
ASPARAGUS AND MOREL RISOTTO
Morel mushrooms and asparagus are both in season during the spring and complement one another perfectly. A risotto is the perfect way to enjoy these two flavorful ingredients together.
Provided by chefdaniel
Categories Main Dish Recipes Rice Risotto Recipes
Time 41m
Yield 4
Number Of Ingredients 13
Steps:
- Place chicken stock in a small saucepan over medium heat; bring to a simmer.
- Heat 2 tablespoons olive oil and 1 tablespoon butter in a large saucepan over medium-high heat until butter starts to bubble. Add asparagus and morel mushrooms; saute until tender, about 4 minutes. Transfer to a plate with any accumulated juices.
- Heat remaining 2 tablespoons olive oil and 1 tablespoon butter in the same saucepan. Add shallot; cook and stir until softened, about 1 minute. Stir in arborio rice and cook until it starts to toast, about 1 minute. Pour in wine and cook until evaporated. Stir in thyme.
- Pour 1/4 cup of the simmering stock over the rice. Cook, stirring constantly, until stock is absorbed. Repeat with remaining stock until rice is tender yet firm to the bite, about 12 minutes. Stir in asparagus and mushrooms with their juices and continue until flavors combine, about 3 minutes more.
- Remove rice from the heat. Stir in remaining 2 tablespoons butter, Parmigiano-Reggiano cheese, and parsley. Season with salt and black pepper. Garnish with balsamic vinegar and additional olive oil before serving.
Nutrition Facts : Calories 508 calories, Carbohydrate 54.3 g, Cholesterol 37 mg, Fat 27.6 g, Fiber 2.4 g, Protein 9.5 g, SaturatedFat 10.5 g, Sodium 747.8 mg, Sugar 3.4 g
MOREL MUSHROOM AND WILD RICE RISOTTO
Two of my favorite northwoods ingredients come together to make a risotto-like meal! Using a mix of wild rice, brown rice, and morel mushrooms ensures a nice creamy, and 'earthy' flavor. If your morels are particularly large, make sure to chop them into 1/2-inch pieces.
Provided by Kim
Categories 100+ Everyday Cooking Recipes
Time 1h35m
Yield 8
Number Of Ingredients 16
Steps:
- Combine chicken broth and water in a large stockpot. Heat over medium-high heat until boiling; reduce heat to low and keep warm.
- Heat olive oil and 1 tablespoon butter over medium heat in a large Dutch oven until butter melts. Add brown rice; cook and stir constantly until toasted, about 5 minutes. Stir in wild rice, 1/2 the morel mushrooms, carrots, celery, onion, and garlic. Cook, stirring constantly, until onions are translucent, 3 to 5 minutes. Pour in white wine; cook until evaporated, 2 to 3 minutes.
- Mix 1/2 the chicken broth mixture into the rice; stir to combine. Cover and cook over medium heat until thickened, about 30 minutes, stirring every 5 minutes. Pour in remaining chicken broth mixture, remaining morel mushrooms, and thyme. Cover and continue to cook over medium heat, stirring every 5 minutes, until wild rice is tender, 30 to 40 minutes.
- Stir in remaining 1 tablespoon butter and heavy cream. Cook until butter is melted, about 1 minute more. Season with salt and pepper. Top with Pecorino Romano cheese.
Nutrition Facts : Calories 290 calories, Carbohydrate 39.4 g, Cholesterol 23.3 mg, Fat 10.6 g, Fiber 3.3 g, Protein 7.2 g, SaturatedFat 4.3 g, Sodium 931.6 mg, Sugar 3.6 g
MICHIGAN MOREL MUSHROOM RISOTTO
Categories Mushroom Rice Side Vegetarian
Yield 8, but 4 people will gladly have seconds!
Number Of Ingredients 12
Steps:
- Place Mushrooms in a large bowl of salted water to clean off sand or dirt. Let stand for 20 minutes. Remove mushrooms carefully and place in a second bowl of 4 Cups lukewarm water for 20 minutes, "gently" agitating mushrooms to get rid of any excess dirt or sand. Remove mushrooms from water, reserving the water for later. Cut mushrooms into large pieces, then set aside. If anything feels sandy, just rinse gently under running water to remove. Next, heat 2 Tablespoons olive oil and 1 Tablespoon butter in a large frying pan. Saute 1/2 cup green pepper and 1/4 cup shallots until green pepper is softened and shallots are translucent. Add 2 cups risotto and stir for about 2 minutes. Stir in 1 Cup chicken broth/stock and continue cooking and stirring until the liquid is almost absorbed. Repeat this process with remaining chicken broth/stock. After last cup of chicken stock/broth has been absorbed, carefully remove 1 cup of mushroom water from reserved 3 cups, trying not to disturb sediment on bottom of bowl. Add this cup and the 2 cups chopped mushrooms, and the reserved sauteed green pepper and shallots and fresh dill to the risotto. Stir until liquid is absorbed. Repeat the stirring/cooking process as with the chicken broth/stock, using the last 1-2 Cups of mushroom water until risotto is creamy and al dente. When Risotto is finished, stir in 1/4 cup cream cheese, salt, pepper and last tablespoon of butter. Serve immediately, garnished with a sprig of fresh dill.
MOREL RISOTTO
Make and share this Morel Risotto recipe from Food.com.
Provided by dicentra
Categories < 30 Mins
Time 30m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Bring Homemade Chicken Stock to a simmer in a small saucepan (do not boil). Keep warm over low heat.
- 2. 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.
Nutrition Facts : Calories 405.1, Fat 15.4, SaturatedFat 5.2, Cholesterol 22.9, Sodium 1867.2, Carbohydrate 47, Fiber 2.2, Sugar 2.6, Protein 16.9
RISOTTO WITH MORELS
Provided by Florence Fabricant
Categories side dish
Time 1h
Yield 6 servings
Number Of Ingredients 9
Steps:
- Put the morels in a small bowl, add the water and set aside to soak for 30 minutes. Drain the morels, reserving the liquid. Mix the liquid with the stock and place in a saucepan. Keep at a low simmer.
- Heat the butter in a heavy saucepan, add the onion and garlic and saute over medium-low heat until tender but not brown, about 10 minutes. Stir in the rice and cook, stirring, a few minutes until the rice begins to whiten. Add the wine and the morels. Stir.
- Gradually add the simmering stock, about half a cup at a time, stirring constantly. Add additional stock as each ladleful becomes absorbed into the rice. Continue adding the stock until the rice has swelled and is al dente. Continue to cook, stirring, another minute or so. The rice should be just tender and moistened with a thickened sauce.
- Serve dusted with Parmesan cheese.
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MOREL MUSHROOM RISOTTO | MUSHROOM RECIPE | NO RECIPE …
From noreciperequired.com
4.1/5 (7)Category AppetizerCuisine ItalianTotal Time 55 mins
- A good mushroom risotto is a thing of beauty. It’s even better when you can get your hands on some Morel Mushrooms. This morel mushroom risotto is fairly simple to make once you have the right techniques, and is sure to wow your friends and family. Now, morel’s only grow in the wild, and can be a bit hard to find at times. If you’re not able to lay your hands on some, go ahead and use what you can find, and I’m sure the risotto will turn out just great. Recipe Overview & Keys to Success To make the best Morel Mushroom Risotto, just make sure to do the following:
- Risotto isn’t hard to make, but it does take some patience and attention. You need about 30 minutes to stand near the stove as you’ll need to add stock and stir every few minutes To get the most flavor from the mushrooms, sauté them down as the first step, until most of the water is evaporated out, and they become golden brown and a bit firm Don’t over cook the risotto rice. In the space of about 7 minutes the rice will go from undercooked, to perfect, to mush. At about the 20 minute mark, you want to start tasting and once the rice become al dente, you’ll want to finish things up. Finally, many risottos get overly rich with tons of cream and cheese. That can also cause the rice to “glop” up and become an solid mess. Use a light hand, and make sure there is enough liquid at the end of cooking (you can always add a bit more stock) for the risotto to “relax” on the plate
- ¾ cups aborrio rice 1 cup morel mushrooms 1 cup crimini mushrooms 1 diced shallots 1 minced garlic clove 1/3 dry white wine 1.5 quarts chicken stock 3 tablespoons butter 3 tablespoons marscapone cheese 3 tablespoons parmesan cheese ¼ teaspoon thyme Diced green onion for garnish Olive oil Salt and pepper
MOREL RISOTTO RECIPE - HOW TO MAKE MOREL MUSHROOM …
From honest-food.net
5/5 (7)Total Time 50 minsCategory Rice, Side DishCalories 536 per serving
- Start by setting the morels in a bowl. Pour 2 cups of boiling water over the morels and cover the bowl. Let the mushrooms steep for 30 minutes to 2 hours. Remove the mushrooms, squeeze them dry with your hands over the bowl, catching the juices. Chop the morels and set aside. Strain the soaking water through a paper towel set in a colander; you will be cooking with this soaking water, and you want it free of debris.
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