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Morel Mushroom Risotto

October 2, 2018
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Mushroom Risotto
I served the risotto with lamb chops- yum!

  • 2 tablespoons extra virgin olive oil
  • 1 medium shallot, chopped
  • 2 garlic cloves, chopped
  • 1 pack wild mushrooms, sliced (about 2 cups)
  • 1 cup Arborio rice
  • 3 to 4 cups mushroom broth
  • Salt
  • Pepper
  • 3 to 4 dried morel mushrooms
  • 1 cup warm water
  • 1/3 cup half and half
  • 1 tablespoon butter
  • 1/3 cup Pecorino cheese, grated

Soak the mushrooms in the warm water for 3 to 4 hours. Take the mushrooms out and strain the water of any sand/impurities. Keep the water aside. Chop the mushrooms and add the wild mushroom heap.

Heat the morel broth and the packaged mushroom broth in a medium saucepan and keep warm (use 3 cups of packaged broth in addition to the morel broth; use 4 cups of packaged broth if not using morels).
Heat a wide frying pan with the olive oil. Add the shallot and garlic and sauté on medium heat for 2 to 3 minutes. Add the wild and morel mushrooms and sauté for 3 to 4 minutes on medium high heat. Add the rice and sauté for a minute. Add a half cup of warmed broth to the rice mix and stir on medium low heat. As soon as the liquid is cooked off, add the next half-cup. Stir and cook till the rice grains are cooked through- it should take about 20 minutes. Add half and half, butter, cheese and salt. Mix well and check for seasonings. Add pepper and serve hot.

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