Blog — recipe
Autumn risotto
morels / Gruyère.
| Type of recipe | Main course |
| Number of servings | 4 servings |
| Preparation | 30 min |
| Cooking | 20 min |
| Difficulty | Medium |
| Calories | 445 kcal per serving |
Ingredients.
- 375 g arborio rice
- 60 g cleaned morels
- 30 cl dry white wine
- A knob of butter
- 40 g grated Gruyère
- 20 cl stock
Preparation.
1. Thoroughly clean the morels with a small brush, then gently rinse them under water to remove any impurities.
2. In a pot, add a knob of butter and pour in the rice. Once the rice becomes pearly, gradually add the stock, then the white wine.
3. Stir well throughout the preparation. After a quarter of an hour, add the pre-grated Gruyère. Stir again.
4. Add the morels to the risotto and stir well so that the flavours blend. Remove from the heat. Serve hot and enjoy.
Source: ptitchef.com — recipe adapted from the current site.
Further reading
Morels in cream
Timeless recipe for morels in cream, with proportions for 4 people. Cooking time 25 to 30 minutes, suggested accompaniments.
Read →
Rehydrating dried
morels
Detailed method for rehydrating dried morels in 20 to 30 minutes, with soaking water filtration and aroma preservation. Food safety included.
Read →
Safety: why
cook morels
Morels contain thermolabile compounds, destroyed by cooking. Here is why they are always eaten cooked — and how cooking affects their texture and aroma.
Read →