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Creamy Morel Mushroom Risotto with White Wine

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A creamy and elegant risotto featuring earthy morel mushrooms and bright white wine, perfect for a comforting yet sophisticated dinner.

Ingredients

Scale
  • 1 ½ cups Arborio rice (300 g)
  • 1 cup fresh morel mushrooms or ½ cup dried morels (rehydrated)
  • ¾ cup dry white wine (180 ml), such as Sauvignon Blanc or Pinot Grigio
  • About 4 cups chicken or vegetable broth (960 ml), kept warm
  • 2 small shallots, finely chopped
  • 2 cloves garlic, minced
  • 3 tablespoons unsalted butter (45 g), divided
  • ½ cup freshly grated Parmesan cheese (50 g)
  • 1 teaspoon fresh thyme leaves or ½ teaspoon dried thyme
  • Salt and black pepper to taste
  • 1 tablespoon olive oil

Instructions

  1. If using dried morels, soak them in warm water for 30 minutes. Strain the liquid through a fine mesh to remove grit and reserve the liquid. Roughly chop the mushrooms. If fresh, clean gently with a brush or damp cloth and chop.
  2. Warm the chicken or vegetable broth in a medium saucepan over low heat. Add the reserved morel soaking liquid if using dried mushrooms. Keep the broth hot but not boiling.
  3. In a heavy-bottomed skillet, heat 1 tablespoon olive oil and 1 tablespoon butter over medium heat. Add the finely chopped shallots and cook until translucent, about 3 minutes. Stir in garlic and cook for 30 seconds until fragrant.
  4. Add the chopped morels to the pan and sauté gently for 5-7 minutes until softened and aromatic. Season lightly with salt and pepper.
  5. Add the Arborio rice to the pan and stir to coat each grain with butter and oil. Toast the rice for 2-3 minutes until the edges look translucent but centers remain white.
  6. Pour in the ¾ cup white wine and stir frequently as it simmers and reduces, about 3-4 minutes, until the rice absorbs the wine and the aroma brightens.
  7. Add warm broth one ladle (about ½ cup) at a time, stirring gently and allowing the rice to absorb the liquid before adding more. Continue this process for 18-20 minutes until the rice is tender but still slightly firm (al dente) and creamy.
  8. Stir in the remaining 2 tablespoons butter, grated Parmesan, and fresh thyme leaves. Taste and adjust seasoning with salt and pepper. The risotto should be creamy and glossy.
  9. Remove from heat and let the risotto rest for 1-2 minutes to allow flavors to meld before serving.

Notes

Keep broth warm to ensure even cooking and creamy texture. Stir frequently to release starch from the rice. If risotto is too thick near the end, add a splash of broth or wine to loosen. For vegan version, replace butter with olive oil and Parmesan with nutritional yeast or vegan cheese. Let risotto rest off heat for a minute or two before serving.

Nutrition

Keywords: morel mushroom risotto, creamy risotto, white wine risotto, easy dinner, mushroom recipe, Arborio rice, vegetarian option, gluten-free

Find it online: https://blairrecipes.com/creamy-morel-mushroom-risotto-with-white-wine-easy-recipe-for-perfect-dinner/