This fabulous dish uses two springtime ingredients that work hand in hand together. In this recipe we have used the addition of Cep powder to give the base a deep rich mushroom flavour.
The method for any great risotto is always the same, it should have a slight bite to it, be luxurious, creamy, and gently fall outwards on the plate but not collapse. Adding the stock gradually allows more stirring for the starches to be released from the rice, creating the lovely creamy consistency you are looking for.
|Servings:||2 Main Course|
|Prep Time:||15 Mins|
|Cook Time:||25 Mins|
|Total Time:||40 Mins|
- 1 Ltr (Approx.) Fresh Chicken Stock
- 180g Arborio or Carnaroli Rice
- 1 Small Onion Finely Chopped
- 1 Clove Garlic
- 1 tbsp Extra Virgin Olive Oil
- 250ml Dry White Wine
- 75g Butter, Diced
- 100 g Finely Grated Parmesan
- Salt & Pepper
- 1 tsp Cep Powder
- 50g Fresh Wild Garlic
- 100g Fresh Morels
SHOP INGREDIENTS HERE
*Fresh Morels can be substituted for our lovely extra quality dried morels and wild garlic can be changed to fresh spinach.
Morel mushrooms can contain sand or loose dirt. To clean them, fill a large bowl with cold water, add the morels and quickly agitate them being mindful not to let them absorb the water. Remove and repeat the process 2-3 times with clean water each time. Set aside on, and covered with paper towels until use. For best results leave in the fridge for a few hours to dry out completely.
Larger Morels should be cut lengthwise in half and smaller ones should be kept whole.
Wild Garlic should have the stems picked and the leaves gently wiped with a damp cloth or paper towel to remove and loose dirt. The leaves can be rolled around each other lengthwise like a long cigar then cut into thin strips across ways (chiffonade). Place in a bowl and set aside in the fridge. The flowers are edible and can be used for garnish.
Bring the stock to the boil in a saucepan then keep on a low simmer. Using a heavy-based, flat-bottomed pan, sweat the shallots and garlic in the olive oil with a pinch of salt over moderate heat until soft and translucent. Add the rice to the pan and heat through until all grains are hot, lightly toasted without colour and become sticky.
Turn up the heat, add the wine to the rice and stir until almost completely reduced, then add the cep powder 1/3 of the hot stock, again stirring until absorbed. Lower the heat to moderate.
Keep stirring in small quantities of stock and allowing it to be almost totally absorbed until the rice is just cooked, this will take approximately 15 minutes from adding the wine. You may not need all of the stock to achieve this. The rice should be al dente but not chalky and you should be able to drag a spoon through the pan and the risotto gently flow back.
Turn off the heat, add the diced butter and parmesan, pepper, salt (if needed) and quickly beat into the risotto until you get a creamy consistency. The rice will keep absorbing liquid so it is important to let it rest for a minute or so before serving. This will allow you to add a touch more hot stock if needed.
To cook the Morels - Place a large non stick pan over a high heat, once to temperature add a splash of olive oil the add the morels. Reduce the temperature and fry the morels for a few minutes on all sides - season then add straight to the hot risotto keeping a few aside for garnish.
Stir the sliced wild garlic through the risotto the serve in to into gently warmed bowls adding of the saved morels on top. Garnish small pickings of wild garlic flowers.
SHOP INGREDIENTS HERE