Name: Lemon and morel risotto
Prep time: 40 min
Cook time: 40 min
Yield: 4 servings
Cuisine: Swiss
Ingredients: 1 tbsp olive oil; 1 shallot, finely chopped; 1 clove of garlic, crushed; 350 g risotto rice (carnaroli); 1 organic lemon, grated zest; 1 sprig thyme; 1 dl prosecco; 1 tbsp lemon juice; 1 l very hot vegetable stock; 20 g butter; 50 g grated Sbrinz; salt; pepper; 1 tbsp butter; 1 spring onion with tops, thinly sliced; 40 g dried morels, soaked, washed, drained and halved; 1/2 tsp salt; pepper

Method

Heat the oil in a saucepan. Cook the shallot and crushed garlic in it. Add the rice and stir until coated and slightly translucent. Flavour with the lemon zest and a pinch of fresh thyme.
Add the prosecco and lemon juice, and let it reduce completely. Then add the very hot stock a ladleful at a time, just enough to cover the rice, stirring regularly. Simmer for about twenty minutes until creamy and the grains are al dente.
Off the heat, beat the butter and grated Sbrinz into the rice. Adjust the seasoning if necessary.
In a small saucepan, melt a tablespoon of butter. Cook the spring onion and morels over a medium heat for about ten minutes. Season lightly with salt and pepper.
To serve, spoon the risotto into shallow bowls and top generously with the morel and spring onion mixture.