Pasta and risotto — dried morels
Morel and Parmesan risotto
A creamy risotto made with home-made chicken stock and topped with dried morels fried with shallot. Parmesan binds the whole dish before a short rest.
- Serves
- 6 servings
- Preparation
- 10 min
- Cooking
- 25 min
Ingredients
Method
Put the chicken wings in a saucepan with the garlic clove, thyme and bay leaf. Cover with cold water, bring to the boil and cook for about fifteen minutes.
Strain the stock and reserve 80 cl. Meanwhile, rehydrate the morels in cold water, squeeze them out and halve them.
Peel and finely chop the onion. Sweat it in a saucepan with a drizzle of olive oil and a pinch of salt.
Add the rice and stir until it becomes translucent. Deglaze with the white wine, leave to reduce, then add the stock and 10 cl of water little by little, stirring constantly.
After about 15 minutes, when the rice is cooked, stir in the cold butter, then the grated Parmesan.
Leave the risotto to rest for 5 to 7 minutes. Peel and finely chop the shallot, then sauté the morels in a drizzle of olive oil with the shallot.
Season the morels with salt and pepper, then add them to the risotto. Serve in deep plates and garnish with Parmesan shavings.