RECIPE: REC: T&T Morel risotto with parmesan

[evan]

Morel risotto

2 cloves garlic, finely chopped

1/2 yellow onion, peeled and finely chopped

7 oz (weight) morels (- or other mushroom)

2 cups arborio rice

3 Tablespoons butter

4 cups chicken stock

5 oz (weight) parmesan cheese.

Pour stock in a pot and warm it up.

In another pot, melt 2 Tablespoons of butter and add finely chopped onion and garlic.

Blanch for five minutes or until onion is tender.

Add rice and morels and stir a few times until the rice and onion and morels are well mixed.

Let it fry in the butter for another five minutes (Make sure it doesn't burn!).

*My note: I cannot seem to fry the rice for five minutes without not getting it burned, so I just fry it for a couple of minutes. It works wonderfully!

Add the chicken stock one cup at a time. When the rice have absorbed the liquid, add another cup.

Continue doing this until the rice is tender (approximately 20 minutes).

Grate the parmesan and add it to the risotto. Stir well until parmesan has melted.

Add one Tablespoon of butter, let it melt and stir a couple of times till it's well mixed with the risotto.

Serve!

 

[curious1]

Eva, is this the recipe where you subbed dried mushrooms? Did you use morels and how much? I assume

it came out okay?

 

[evan]

I used canned smileys/frown.gif . I did however use dried mushrooms for a soup

that called for fresh mushrooms.
I used the 1:10 ratio, like 40 grams dried instead of 400 grams fresh mushrooms.
I poured boiled water over the fresh mushrooms and left them on the counter for an hour, strained them and rinsed them under a colander and used them like I would use fresh mushrooms and the soup turned out very good.

 

[evan]

Let me add: I usually use fresh morels for the risotto, but I found some canned morels that where

clearly priced wrong because they were less than a dollar a tin and the day after I bought a ton they were marked up to $5.
Had to put them to use, kwim?