Pasta and risotto — dried morels
Risotto with vegetables and morels
A creamy risotto combines rehydrated dried morels with small dice of courgette and carrot. Parmesan and butter provide the final binding, lifted with a pinch of Espelette pepper.
- Serves
- 2 servings
- Preparation
- 30 min
- Cooking
- 50 min
Ingredients
Method
Rinse the dried morels, then leave them to soak in lukewarm water for 1 hour. Rinse them again, drain them and fry them for about ten minutes in a little butter with a pinch of salt, then set aside.
While the morels are cooking, peel the courgette and carrots and cut them into very small dice. Fry them for 5 to 10 minutes in a tablespoon of olive oil so they remain slightly crunchy, then set aside.
In a large saucepan, heat the remaining oil and sweat the sliced shallots. Add the rice and stir constantly for 2 minutes to toast it, then pour in the white wine.
When the wine has evaporated, add the hot stock ladle by ladle, waiting for each addition to be completely absorbed before adding more. Continue cooking for about 40 minutes until the rice is creamy.
Stir in the diced vegetables and morels, remove from the heat, then add the grated Parmesan and butter, stirring vigorously.
Taste, adjust the seasoning with salt, pepper and Espelette pepper, then serve straight away.