What if I told you that I made risotto from scratch for the first time this weekend?
I know, it’s kind of embarrassing, but at the same time, it came out perfect and should inspire you to give it a try yourself! I was always so scared to make risotto (don’t ask me why), but when my husband requested it by name, I knew it was time to take the plunge.
I was inspired to make this specific recipe as I was walking through Green City Farmers Market. I went early in the say and saw they still had some Morel mushrooms in stock. Since these mushrooms aren’t always in season, you can omit them from this risotto recipe and double up on the cremini instead. I also found these gorgeous spring peas at the market and that is how this recipe was born.
Morel Mushroom & Pea Truffle Risotto
Ingredients
- 8 cups Chicken Stock
- 1/2 Onion minced
- 1/2 lb Crimini Mushrooms
- 1/2 lb Resh Morel Mushrooms sliced
- Flour
- Olive Oil
- 3 tbsp Butter
- 1 cup Marsala Wine
- 2 cups Arborio Rce
- 1/2 cup Parmesan Cheese
- 1/2 tbsp Truffle Salt
- Fresh Parsley for garnish
Instructions
- In a medium saucepan, heat the chicken stock and keep warm over low heat while you prepare the rest of the recipe.
- Lightly flour your morel mushrooms and gently pan fry them in olive oil until they are golden. Set aside on a paper towel to drain.
- Over medium heat, melt 2 tablespoons of your butter into a large dutch oven style pan (like a Le Cruset) and add your onions. Cook for 5 minutes until translucent and start to melt into the butter. Add your sliced morel mushrooms and cook until the are softened.
- Once your onions and mushrooms are cooked down, add your arborio rice and toast up in the butter for a minute. If the pan has started to dry up, you may need to add a little more butter for this part.
- Add 1/2 cup of the marsala wine to deglaze. Cook until all the wine liquid is absorbed.
- Add two ladles of the warm chicken stock and stir until all the liquid is absorbed. Keep doing this, two ladles at a time until Each time, cook until the mixture seems a little dry before adding more of the stock mixture. Continue until the rice is cooked through, but still al dente, about 25 to 30 minutes total. When done, the risotto should be thick and creamy and not at all dry
- Remove the risotto from the heat and mix in your parmesan cheese, 1 tablespoon of butter and truffle salt. Carefully fold in your fresh spring peas, morel mushrooms.
Love always,
Erica
