Morel Risotto

Updated: May 26

Morels are a meaty delicious mushroom that is nearly impossible to grow because of it's underground relationship with certain wild plants and trees. So all across the world, every spring, thousands of foragers search the forest floor hunting for the elusive morel mushrooms. Some businesses sell these delicious nuggets dried so you can enjoy them throughout the year.


Marcy Ellis is the talented and experienced woman behind Biggar Bites, a Saskatchewan catering company with a food truck service based out of Biggar, Saskatchewan. Unique, quality food is her specialty.



Morel Risotto

By Marcy Ellis

Serves 4


INGREDIENTS

• 1 cup risotto rice (arborio)

• 1 small onion or half large diced

• 2-3 cloves garlic grated or crushed

• 2 sticks celery diced

• 14 grams dried Wildland Foods morels

• 2 T butter

• 2 T oil

• 1 cup button mushrooms or puffballs

• 3 1/2-4 cups chicken broth

• 1/4 t salt and pepper

• 1/3 cup white wine

• 1/4 cup Parmesan plus some to garnish

• fresh herbs for garnish (parsley, basil, chickweed etc)


DIRECTIONS


》Soak morels in 1 cup hot broth 15 minutes. Afterwards strain and set broth aside to add later.


》Saute onions, celery, garlic, button mushrooms (or puffballs) and morels in oil and butter 8-10 minutes on medium heat, stirring regularly.


》Add dry rice and cook 2-3 minutes, stirring regularly.


》Add wine, broth, salt and pepper.


》Simmer 20-30 minutes until rice is tender. Stir in 1/4 cup parmesan.


》Garnish with fresh herbs such as parsley, sprouts, or basil and parmesan and enjoy.

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