A good mushroom risotto is a thing of beauty.  It’s even better when you can get your hands on some Morel Mushrooms.  This morel mushroom risotto is fairly simple to make once you have the right techniques, and is sure to wow your friends and family.  Now, morel’s only grow in the wild, and can be a bit hard to find at times.  If you’re not able to lay your hands on some, go ahead and use what you can find, and I’m sure the risotto will turn out just great.

Recipe Overview & Keys to Success

To make the best Morel Mushroom Risotto, just make sure to do the following:

  1. Risotto isn’t hard to make, but it does take some patience and attention.  You need about 30 minutes to stand near the stove as you’ll need to add stock and stir every few minutes
  2. To get the most flavor from the mushrooms, sauté them down as the first step, until most of the water is evaporated out, and they become golden brown and a bit firm
  3. Don’t over cook the risotto rice.  In the space of about 7 minutes the rice will go from undercooked, to perfect, to mush.  At about the 20 minute mark, you want to start tasting and once the rice become al dente, you’ll want to finish things up.
  4. Finally, many risottos get overly rich with tons of cream and cheese.  That can also cause the rice to “glop” up and become an solid mess.  Use a light hand, and make sure there is enough liquid at the end of cooking (you can always add a bit more stock) for the risotto to “relax” on the plate

Ingredients (for 2)

  • ¾ cups aborrio rice
  • 1 cup morel mushrooms
  • 1 cup crimini mushrooms
  • 1 diced shallots
  • 1 minced garlic clove
  • 1/3 dry white wine
  • 1.5 quarts chicken stock
  • 3 tablespoons butter
  • 3 tablespoons marscapone cheese
  • 3 tablespoons parmesan cheese
  • ¼ teaspoon thyme
  • Diced green onion for garnish
  • Olive oil
  • Salt and pepper

Morel Mushroom Risotto Recipe

  • Heat the chicken stock to a simmer in a sauce pan
  • Heat a large sauté pan over medium heat and coat the bottom with olive oil
  • Add 1 tablespoon butter, the mushrooms and season with salt and pepper (if needed you can cook in batches)
  • Continue to cook the mushrooms until they are golden brown, the moisture is driven out, and they have a firm flavorful texture.  Remove and set them aside
  • Put the pan back on the heat, and add enough olive oil to sauté the shallot and garlic until just softened
  • Add the rice, and toast in the pan for 3 – 4 minutes tossing occasionally
  • Add the thyme, and season with salt and pepper
  • Deglaze the pan with the white wine, and allow it to reduce by half, stirring every couple minutes
  • Pour a couple ladles of the chicken stock into the risotto pan, and stir
  • Allow the stock to evaporate and absorb into the rice over the next several minutes, stirring enough to prevent sticking
  • Repeat the process with more stock, for about 20 minutes, until the rice just becomes tender
  • Reserve a few of the cooked mushrooms, adding the remainder to the risotto
  • Stir together to warm through, and add the butter, parmesan and mascarpone cheese, stirring everything together to integrate
  • Taste the risotto, and adjust the seasoning for salt and pepper
  • If needed, add enough stock to make sure the risotto has a somewhat loose consistency (clumpy is bad)
  • Serve up in a pasta bowl and garnish with the remaining mushrooms and diced scallions

Wine Recomendation with Mushroom Risotto

The flavor in a mushroom risotto are farily powerful.  And the richness of the cheese and butter will support a red wine with its tannins.  I'd serve a nice, light Pinot Noir, which is one of my favorite matches with mushrooms.  Enjoy!

Total Time: 
55minutes
Prep Time: 
20minutes
Cook Time: 
35minutes
Main Ingredient: 
Mushroom