Risotto with dried morels
l'Essentiel
Easy - 30 Min
- Dish type : Morels
- Difficulty : Easy
- Preparation time : 30 min
- Cooking time : 25 min
- Recipe family : Ideal for vegetarians
- Cost : €45.80
Shopping List
Ingredients | Quantity | Price |
---|---|---|
Morilles de France séchées 15 g - Roi des Montagnes | €22.90 |
Ingredients (4 servings)
- 300 g risotto rice
- 25 g Borde dried morels
- 12 green asparagus (1 bunch)
- 1 shallot
- 100 ml dry white wine
- 1.5 litres vegetable broth, or mixed with the water used to soak mushrooms
- 4 tablespoons olive oil
- 20 g butter
- 50 g parmesan
- 1 handful of parmesan shavings (for decoration)
- Pepper
Preparation
- Soak the morels in 1 L of water for at least 15 minutes.
- Drain them (retain the rehydration water) and then immerse them in boiling water for 1 minute. Gently squeeze the rehydrated morels to remove as much water as possible. Set aside.
- In a saucepan, filter the rehydration water through a small fine-mesh sieve to remove any impurities.
- Cut off the stem of the green asparagus. Remove the small leaves along the spears. Wash them and cut slantwise into sections about 2.5 cm long.
- Heat 10 g of butter and 2 tablespoons of oil in a frying pan over high heat. When the butter starts to froth, add the drained morels and asparagus segments. Cook for 5 minutes and then pour the cooking juice into a dish.
- Peel and chop the shallot. Heat 1.5 litres of vegetable broth with the water used to rehydrate the mushrooms (⅔ + ⅓).
- Heat 10 g of butter and 2 tablespoons of olive oil in a frying pan.
- Add the chopped shallot and let brown for 2 to 3 minutes. Pour in the rice, cook for 2 minutes until it becomes pearly, then pour in the white wine. Mix well.
- Let the wine evaporate. Wet with a first ladleful of broth + rehydration water. When it is absorbed, pour in another ladleful. Repeat the process until the broth is used up.
- Add the set-aside morels and asparagus and cook for another 4 minutes. Then, add grated parmesan off the heat. Mix well. The risotto will become very creamy.
- Now, all you have to do is place the risotto on your dish, add pepper and sprinkle with parmesan shavings.
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