Pasta and risotto — dried morels

Squash and Morel Risotto

Name: Squash and Morel Risotto
Prep time: 10 min
Cook time: 35 min
Yield: Serves 4
Cuisine: Swiss
Ingredients: 400 g squash; 200 g Arborio rice; 1 cube chicken stock; salt; 5 to 6 dried morels; 1 onion; 6 dl water; 2 tbsp mascarpone; 2 tbsp grated Parmesan

An autumnal risotto combining the sweetness of squash with the intensity of dried morels. Mascarpone and Parmesan envelop the rice in perfect creaminess.

Serves: Serves 4
Preparation: 10 mins
Cooking: 35 mins

Method

Peel the squash and cut into small dice. Peel and finely chop the onion. Place the dried morels in a bowl of warm water to swell.
Heat a drizzle of olive oil in a casserole. Add the onion and leave to become translucent. Add the diced squash and fry for two to three minutes, stirring constantly.
Add the raw arborio rice and stir until the grains become slightly translucent.
Add the rehydrated morels along with their fragrant soaking water. Crumble in the chicken stock cube and cook over a low heat, stirring regularly.
Add the rest of the water gradually, ladle by ladle, as soon as it is absorbed. Total cooking time is about thirty minutes. Season towards the end of cooking.
In a bowl, mix the mascarpone and grated Parmesan. Fold this mixture into the risotto off the heat, stir briskly and serve without delay.