Pasta and risotto

Morel risotto

Name: Morel risotto
Prep time: 30 min
Cook time: 30 min
Yield: 4 servings
Cuisine: Swiss
Ingredients: 100 g cleaned morels; 2 shallots; 1 tbsp olive oil; 300 g risotto rice (carnaroli); 2 dl prosecco; 9 dl very hot vegetable stock; 40 g butter; 40 g grated Gruyère; salt and pepper

A classic morel and prosecco risotto, finished with butter and grated Gruyère. The stock is added ladle by ladle to achieve a creamy texture.

Serves: 4 servings
Preparation: 30 min
Cooking: 30 min

Method

Halve the morels if they are large, wash them quickly and drain. Peel and finely chop the shallots.
Heat the oil in a saucepan and cook the shallots and morels for about 2 minutes.
Add the rice and stir constantly until it becomes slightly translucent.
Pour in the prosecco and let it reduce completely. Then add the very hot stock one ladleful at a time, stirring often, until the rice is creamy and al dente after about twenty minutes.
Off the heat, stir in the butter and grated Gruyère, then adjust the seasoning before serving.