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
- 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.