Morel Mushroom Risotto

Ingredients

• 1 cup Morel mushrooms (fresh or dried)
• 1.5 cups Arborio rice
• 4 cups Chicken or vegetable broth
• 1 large Shallot, finely chopped
• 2 Garlic cloves, minced
• 0.5 cup Dry white wine
• 3 tbsp Unsalted butter
• 1 tbsp Olive oil
• 0.5 cup Grated parmesan cheese
• 1 tsp Fresh thyme leaves
• to taste Salt and freshly ground black pepper

Steps

1. If using dried morels, rehydrate them in warm water for 20 minutes, then drain (reserving the liquid to mix with your broth) and gently pat dry. Slice the mushrooms in half lengthwise.
2. In a saucepan, bring the broth (and reserved mushroom soaking liquid, if using) to a low simmer. Keep it warm throughout the cooking process.
3. In a large skillet or Dutch oven, heat 1 tablespoon of butter and 1 tablespoon of olive oil over medium heat. Sauté the shallots and garlic for 2-3 minutes until soft and fragrant.
4. Add the morel mushrooms and fresh thyme to the pan. Cook for 3-4 minutes until the mushrooms are tender and slightly browned.
5. Add the Arborio rice to the pan and stir constantly for 1-2 minutes, making sure the grains are well-coated and look slightly translucent around the edges.
6. Pour in the white wine, stirring constantly until the liquid is fully absorbed by the rice.
7. Begin adding the warm broth one ladleful at a time. Stir frequently over medium-low heat. Wait until each ladle of broth is almost fully absorbed before adding the next. This process should take about 18-22 minutes, until the rice is creamy and al dente.
8. Remove the pan from the heat. Stir in the remaining 2 tablespoons of butter andparmesan cheese. Season with salt and pepper to taste.
9. Garnish with extra parmesan and fresh thyme, then serve immediately.