Pasta and risotto — dried morels
Morel risotto with duck fat
Discover a rich, savoury risotto enhanced by duck fat and dried morels. This rustic recipe turns simple rice into a festive dish.
- Serves
- 2 servings
- Preparation
- 12 min
- Cooking
- 20 min
Ingredients
Method
Make a litre of chicken stock with the two stock cubes. Keep it hot on the hob and ladle out a bowl of this liquid.
Gently clean the morels, then put them in the bowl of hot stock to rehydrate.
Finely chop the shallot and fry it in a saucepan with the duck fat. When it becomes translucent, add the rice.
Stir well to coat each grain with the fat, then pour in the Bergerac wine.
Let the alcohol evaporate. Once the rice has absorbed the wine, add a ladleful of stock and stir with a wooden spoon.
Repeat once the liquid is completely absorbed, until the rice is fully cooked, about eighteen minutes. Five minutes before the end, drain the morels and stir them into the rice. Season with salt and pepper and continue cooking.
Off the heat, stir in the single cream and freshly grated Parmesan.
For a refined presentation, press the risotto into ring moulds using a tamper. Carefully unmould and serve very hot.