Pasta and risotto — dried morels
Morel risotto with truffle oil
A morel risotto lifted with a drizzle of truffle oil for a refined, aromatic version. Home-made vegetable stock and fresh Parmesan guarantee an impeccable texture.
- Serves
- 4 servings
- Preparation
- 5 min
- Cooking
- 20 min
Ingredients
Method
Quickly rinse the dried morels under running water to remove any remaining grit. Put them in a bowl, cover with lukewarm water and leave them to plump up for about twenty minutes.
Prepare the litre of vegetable stock and keep it simmering on the hob next to your pan. It should be very hot when you add it.
Drain the morels and cut them into pieces. Fry them in a frying pan with a knob of butter, season with salt and pepper and keep warm.
In the same pan, sweat the finely chopped shallot in a little butter until translucent. Add the arborio rice and stir for two to three minutes. Pour in the white wine and stir again.
Add a first ladleful of hot stock to the rice. Stir and wait for it to be completely absorbed before adding the next. Continue in this way until the stock is used up.
Off the heat, sprinkle over the freshly grated Parmesan and stir vigorously with a wooden spoon until the texture is creamy and glossy.
Return the morels to the risotto and stir. Divide between plates, drizzle with truffle oil and serve immediately before the rice cools.