Risotto with morels
Ingredients for 6 people:
- 500g of special risotto rice
- 50g of Chef Morel dried morels
- 2 shallots, chopped
- 25 cl of white wine
- 1.5 liters of water
- 1 chicken stock cube
- 120 g grated parmesan
- Salt and pepper from the mill
- 1 tablespoon olive oil
Recipe :
1. In a container, rehydrate the morels in lukewarm water for at least 1h30, stirring them from time to time. Drain them, saving the rehydration juice, and gently rinse them of any impurities.
2. In a saucepan, heat 1.5 liters of water with 1 chicken stock cube to dissolve it. Reserve.
3. In a second pan or wok, heat the olive oil and brown the finely chopped shallots. Add the rice and stir for 2 minutes over the heat, until the rice becomes translucent.
4. Add the white wine and around 25 cl of previously filtered rehydration juice. Stir until the liquid has evaporated. Pour in a ladle or two of broth, and stir until the liquid is absorbed. Repeat the operation until the risotto is cooked, 20 to 25 minutes. When you only have half the broth left, add the morels to the rice.
5. At the end of cooking, add the parmesan. Mix well and adjust the seasoning.
6. Serve very hot.
Enjoy your food !
