Morel Support
Earthy Wildmorel Risotto with a Silky Truffle Oil Finish
30 minutes
Serves 4
DinnerItalian
Herb's take
Risotto is Italy’s answer to the question, 'What if rice could hug you?' Here we give humble arborio rice a fungal upgrade with wild morels and an opulent drizzle of truffle oil, because sometimes, dinner should taste like a forest in a tuxedo.
Ingredients
Yield
4
Instructions
- 01Heat broth in a saucepan over medium-low heat and keep it just below a simmer.
- 02In a large skillet or wide saucepan, melt 2 tablespoons butter with olive oil over medium heat. Add the chopped onion and cook until translucent, about 3 minutes. Stir in garlic and cook 1 minute more.
- 03Add the morel mushrooms and sauté until they're lightly browned and fragrant, about 5 minutes. Remove about 1/3 of the cooked morels and set aside for garnish.
- 04Stir in arborio rice and toast for 1-2 minutes, stirring often, until the grains are translucent at the edges.
- 05Pour in the white wine and stir, scraping up any fond from the bottom, until the wine is nearly evaporated.
- 06Add 1 cup of hot broth, stirring frequently until mostly absorbed. Continue adding broth 1 cup at a time, allowing each addition to be mostly absorbed before adding the next, stirring often. This takes about 18-20 minutes.
- 07Taste the rice: it should be creamy and tender with a slight bite at the center. Remove from heat and stir in Parmesan, remaining 1 tablespoon butter, salt, and black pepper.
- 08Spoon risotto into shallow bowls. Top with reserved morels, a generous sprinkle of chives, and finish each serving with a drizzle of truffle oil.
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