Ingredients
TEA-STYLE MOREL STOCK
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2 cups (480 ml) dried morel mushrooms
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8 cups (1.9 L) chicken stock
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4 sprigs fresh thyme
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1 teaspoon (5 ml) black peppercorns
MUSHROOM RISOTTO
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3-4 cups (710 ml- 950 ml) Tea-Style Morel Stock
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4 tablespoons (60 ml) butter, divided
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1 small white onion, small dice
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2 clove garlic, finely minced
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1/2 pound Carnaroli rice
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1 cup (240 ml) dry white wine
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2 cup (480 ml) morels, sliced
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1 cup (240 ml) green peas
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1 cup (240 ml) parmesan cheese, finely grated, divided
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Salt and pepper
Directions
TEA-STYLE MOREL STOCK
- Make a cheesecloth pouch with morels inside.
- In a medium sized pan, bring chicken stock to a boil over high heat.
- When boiling, add thyme, peppercorns, and the mushroom pouch into the stock, then remove from heat.
- Steep for 30 minutes, covered, then remove morel pouch and set aside.
- Strain and reserve the stock and morel pouch for use with Mushroom Risotto.
MUSHROOM RISOTTO
- In a medium saucepan, heat stock until steaming.
- In a large saucepan, melt half the butter, add onion and garlic.
- Cook until translucent but not brown.
- Add rice and stir to coat.
- Cook, stirring constantly, until rice makes audible popping sound and is beginning to turn translucent.
- Stir in the white wine and cook, continuing to stir, until it is completely absorbed by the rice.
- Add stock one ladle at a time, ensuring the stock is fully absorbed by the rice before adding the next ladle.
- Continue stirring in the stock until the rice is finished cooking, but is still slightly firm in texture.
- Gently stir in the sliced morels, peas, and half the parmesan cheese.
- Cook slightly and allow cheese to melt.
- Remove from heat, fold in the remaining butter.
- Season with salt and pepper and transfer to serving dish.
- Garnish with the remaining parmesan cheese.
