The morel mushroom, with its unusual honeycomb appearance and nutty, earthy taste, takes centre stage in this delicious risotto. Serve to a table full of friends.
30g dried morels (add 400ml water)
30g dried porcini or mixed wild mushrooms (add 400ml water)
1 clove garlic
2 large shallots
1 celery stick
1 litre strong vegetable or chicken stock
1 tbsp olive oil
A bay leaf
400g Arborio rice
150ml white wine
15g Parmesan, grated
For the topping:
1 clove garlic, finely chopped
150g mixed wild mushrooms (morels, ceps, chestnuts, chanterelles etc.)
Handful of parsley, finely chopped
1 tbsp white wine
1. Soak the dried mushrooms in warm water for at least an hour until soft. Meantime, finely chop the garlic, shallots and celery.
2. Once the mushrooms are soft, remove them from the water, roughly chop or slice, and set aside. Then combine the soaking liquid with the stock in a saucepan (adding more salt if needed) and simmer, keeping the stock warm to add to the rice.
3. Melt 15g of the butter in a large saucepan and add the olive oil. Tip in the garlic and fry for 30 seconds, then add the shallots, celery and bay leaf. Cook for a few minutes, then add the rice and cook, stirring occasionally, until the rice grains become slightly translucent. Pour in the white wine, stir well and, once the wine has been absorbed, start to add the hot stock a ladleful at a time. Add the chopped mushrooms, and cook until all the stock is absorbed.
4. For the topping, heat 15g of butter in a large frying pan. Add the garlic and cook for a minute, then add the mixed mushrooms and fry for a few minutes more until lightly browned. Add the white wine and let the alcohol evaporate for a minute, then add the parsley and adjust the seasoning.
5. Once the rice is almost cooked, add the remaining butter and the Parmesan. Stir the risotto well and serve on individual plates. Top with the mushroom mix, and sprinkle with additional Parmesan and black pepper.
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