Morel mushrooms, with their distinct honeycomb appearance, offer a rich, earthy flavor that's both nutty and meaty. Highly sought after by gourmet enthusiasts, they are a true delicacy in the world of wild mushrooms.


Morel Risotto


  • 1 cup fresh Morel mushrooms, cleaned and halved

  • 1 cup Arborio rice

  • 4 cups chicken or vegetable broth, kept warm

  • 1/2 cup dry white wine

  • 1 small onion, finely chopped

  • 2 tablespoons butter

  • 2 tablespoons olive oil

  • 1/4 cup grated Parmesan cheese

  • 2 tablespoons fresh chopped parsley

  • Salt and black pepper to taste


  1. In a large skillet or pan, heat 1 tablespoon of butter and 1 tablespoon of olive oil over medium heat.

  2. Add the chopped onion and sauté until translucent, about 3-4 minutes.

  3. Add the Arborio rice to the pan and cook, stirring, for about 2 minutes until the rice is lightly toasted.

  4. Pour in the dry white wine and stir until it's mostly absorbed by the rice.

  5. Begin adding the warm broth, one ladleful at a time, stirring constantly and allowing each ladleful to be absorbed before adding the next.

  6. After about 15 minutes of adding broth and stirring, add the Morel mushrooms to the risotto and continue adding broth and stirring for another 10-15 minutes, until the rice is creamy and cooked to your desired level of doneness.

  7. Remove the risotto from heat and stir in the remaining tablespoon of butter, grated Parmesan cheese, and chopped parsley.

  8. Season with salt and black pepper to taste.

  9. Let the risotto rest for a minute before serving.

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