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Mushroom risotto



  • 2 cups (480 ml) dried morel mushrooms
  • 8 cups (1.9 L) chicken stock
  • 4 sprigs fresh thyme
  • 1 teaspoon (5 ml) black peppercorns


  • 3-4 cups (710 ml- 950 ml) Tea-Style Morel Stock
  • 4 tablespoons (60 ml) butter, divided
  • 1 small white onion, small dice
  • 2 clove garlic, finely minced
  • 1/2 pound Carnaroli rice
  • 1 cup (240 ml) dry white wine
  • 2 cup (480 ml) morels, sliced
  • 1 cup (240 ml) green peas
  • 1 cup (240 ml) parmesan cheese, finely grated, divided
  • Salt and pepper



  1. Make a cheesecloth pouch with morels inside.
  2. In a medium sized pan, bring chicken stock to a boil over high heat.
  3. When boiling, add thyme, peppercorns, and the mushroom pouch into the stock, then remove from heat.
  4. Steep for 30 minutes, covered, then remove morel pouch and set aside.
  5. Strain and reserve the stock and morel pouch for use with Mushroom Risotto.


  1. In a medium saucepan, heat stock until steaming.
  2. In a large saucepan, melt half the butter, add onion and garlic.
  3. Cook until translucent but not brown.
  4. Add rice and stir to coat.
  5. Cook, stirring constantly, until rice makes audible popping sound and is beginning to turn translucent.
  6. Stir in the white wine and cook, continuing to stir, until it is completely absorbed by the rice.
  7. Add stock one ladle at a time, ensuring the stock is fully absorbed by the rice before adding the next ladle.  
  8. Continue stirring in the stock until the rice is finished cooking, but is still slightly firm in texture.
  9. Gently stir in the sliced morels, peas, and half the parmesan cheese.
  10. Cook slightly and allow cheese to melt.
  11. Remove from heat, fold in the remaining butter.
  12. Season with salt and pepper and transfer to serving dish. 
  13. Garnish with the remaining parmesan cheese. 

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