Creamy Dried Morel Mushroom Risotto Recipe

Dried morel mushrooms are celebrated for their rich, earthy flavor and unique texture, making them a prized ingredient in gourmet cooking. Their intense umami notes elevate dishes, bringing a touch of sophistication to any meal. Recipes with dried morel mushrooms allow home cooks to explore their culinary potential and create memorable dishes.

Rehydrating dried morels properly is essential to unlock their full flavor and texture. This process enhances their natural taste, making them a delightful addition to various recipes.

Gourmet Creamy Dried Morel Mushroom Risotto

This creamy risotto features rehydrated dried morel mushrooms, Arborio rice, and a blend of rich flavors that come together beautifully. The dish takes about 45 minutes to prepare and serves 4 people.

Ingredients

• 1 cup dried morel mushrooms
• 4 cups vegetable or chicken broth
• 1 cup Arborio rice
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1/2 cup dry white wine
• 1/2 cup grated Parmesan cheese
• 2 tablespoons unsalted butter
• 2 tablespoons olive oil
• Salt and pepper to taste
• Fresh parsley, chopped for garnish

Instructions

1. Rehydrate Morels: Place the dried morel mushrooms in a bowl and cover them with warm water. Let them soak for about 30 minutes until they are plump. Drain and reserve the soaking liquid, straining it through a fine mesh to remove any grit.
2. Prepare Broth: In a saucepan, heat the vegetable or chicken broth and keep it warm over low heat.
3. Sauté Aromatics: In a large skillet, heat the olive oil and 1 tablespoon of butter over medium heat. Add the chopped onion and garlic, sautéing until translucent (about 3-4 minutes).
4. Add Mushrooms: Stir in the rehydrated morel mushrooms and cook for an additional 2-3 minutes until fragrant.
5. Cook Rice: Add the Arborio rice to the skillet, stirring to coat the grains with the oil and butter. Toast the rice for about 2 minutes until slightly translucent.
6. Deglaze with Wine: Pour in the dry white wine, stirring until it is mostly absorbed by the rice.
7. Add Broth Gradually: Begin adding the warm broth, one ladle at a time, stirring frequently. Allow the rice to absorb the liquid before adding more. Continue this process for about 18-20 minutes until the rice is creamy and al dente.
8. Finish Risotto: Once the rice is cooked, stir in the remaining tablespoon of butter and the grated Parmesan cheese. Season with salt and pepper to taste.
9. Serve: Garnish with chopped parsley and serve hot, pairing with a glass of dry white wine for an elegant touch.

Cook and Prep Times

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes

Nutrition Information

• Servings: 4 servings
• Calories: 350kcal
• Fat: 12g
• Protein: 10g
• Carbohydrates: 50g