Best 6 Michigan Morel Mushroom Risotto Recipes

MOREL MUSHROOM RISOTTO

Steps:

• Gather the ingredients.
• Trim any dried ends off the morels. Cut them in half lengthwise and rinse clean with cool water (see more about How to Clean Morels here ).
• Drain morels, cut them into lengthwise slices and set aside.
• Meanwhile bring broth to a simmer and cut mint, if you want to use it, into chiffonade .
• Melt the butter over medium heat in a medium saucepan. Add the garlic and onion and cook, stirring, until soft, about 1 minute.
• Add the morel mushrooms and sprinkle with salt. Cook, stirring, until the morels release their liquid, about 2 minutes.
• Add the rice and stir to coat.
• Add the wine and stir until it is completely absorbed and evaporated.
• Add 1 cup of the hot broth and cook, stirring frequently, until the liquid is almost completely absorbed.
• Add the remaining broth, 1/2 cup at a time, cooking and letting the liquid absorb between additions.
• Continue adding broth until the rice is tender but still firm, about 25 minutes. You may not need the last 1/4 cup of broth.
• When the rice is cooked, add the cream, remove from heat and stir in the cheese. Add salt to taste, if you like.
• Divide the risotto among 4 wide, shallow bowls and garnish with mint and chives or green onion, if you like.
• Serve and enjoy!

MOREL MUSHROOM AND WILD RICE RISOTTO

Steps:

• Combine chicken broth and water in a large stockpot. Heat over medium-high heat until boiling; reduce heat to low and keep warm.
• Heat olive oil and 1 tablespoon butter over medium heat in a large Dutch oven until butter melts. Add brown rice; cook and stir constantly until toasted, about 5 minutes. Stir in wild rice, 1/2 the morel mushrooms, carrots, celery, onion, and garlic. Cook, stirring constantly, until onions are translucent, 3 to 5 minutes. Pour in white wine; cook until evaporated, 2 to 3 minutes.
• Mix 1/2 the chicken broth mixture into the rice; stir to combine. Cover and cook over medium heat until thickened, about 30 minutes, stirring every 5 minutes. Pour in remaining chicken broth mixture, remaining morel mushrooms, and thyme. Cover and continue to cook over medium heat, stirring every 5 minutes, until wild rice is tender, 30 to 40 minutes.
• Stir in remaining 1 tablespoon butter and heavy cream. Cook until butter is melted, about 1 minute more. Season with salt and pepper. Top with Pecorino Romano cheese.

RISOTTO WITH MORELS

Steps:

• Put the morels in a small bowl, add the water and set aside to soak for 30 minutes. Drain the morels, reserving the liquid. Mix the liquid with the stock and place in a saucepan. Keep at a low simmer.
• Heat the butter in a heavy saucepan, add the onion and garlic and saute over medium-low heat until tender but not brown, about 10 minutes. Stir in the rice and cook, stirring, a few minutes until the rice begins to whiten. Add the wine and the morels. Stir.
• Gradually add the simmering stock, about half a cup at a time, stirring constantly. Add additional stock as each ladleful becomes absorbed into the rice. Continue adding the stock until the rice has swelled and is al dente. Continue to cook, stirring, another minute or so. The rice should be just tender and moistened with a thickened sauce.
• Serve dusted with Parmesan cheese.

MICHIGAN MOREL MUSHROOM RISOTTO

Steps:

• Place Mushrooms in a large bowl of salted water to clean off sand or dirt. Let stand for 20 minutes. Remove mushrooms carefully and place in a second bowl of 4 Cups lukewarm water for 20 minutes, "gently" agitating mushrooms to get rid of any excess dirt or sand. Remove mushrooms from water, reserving the water for later. Cut mushrooms into large pieces, then set aside. If anything feels sandy, just rinse gently under running water to remove. Next, heat 2 Tablespoons olive oil and 1 Tablespoon butter in a large frying pan. Saute 1/2 cup green pepper and 1/4 cup shallots until green pepper is softened and shallots are translucent. Add 2 cups risotto and stir for about 2 minutes. Stir in 1 Cup chicken broth/stock and continue cooking and stirring until the liquid is almost absorbed. Repeat this process with remaining chicken broth/stock. After last cup of chicken stock/broth has been absorbed, carefully remove 1 cup of mushroom water from reserved 3 cups, trying not to disturb sediment on bottom of bowl. Add this cup and the 2 cups chopped mushrooms, and the reserved sauteed green pepper and shallots and fresh dill to the risotto. Stir until liquid is absorbed. Repeat the stirring/cooking process as with the chicken broth/stock, using the last 1-2 Cups of mushroom water until risotto is creamy and al dente. When Risotto is finished, stir in 1/4 cup cream cheese, salt, pepper and last tablespoon of butter. Serve immediately, garnished with a sprig of fresh dill.

WILD MUSHROOM RISOTTO

Steps:

• Place the dried morels in a bowl and pour 2 cups boiling water over them. Set aside for 30 minutes. Scoop the morels from the water with a slotted spoon, reserving the liquid. You should have 2 cups; if not, add water to make 2 cups. Drain the morels and rinse once more. If some of the mushrooms are large, cut into 2 or 3 pieces. Pour the mushroom liquid through a coffee filter or paper towel, discarding the gritty solids. Set the mushrooms and the liquid aside separately.
• Meanwhile, remove and discard the stems of the porcini and rub any dirt off the caps with a damp paper towel. Dont rinse them! Slice thickly and set aside.
• In a small saucepan, heat the chicken stock with the 2 cups of reserved mushroom liquid and bring to a simmer.
• In a heavy-bottomed pot or Dutch oven, melt the butter and saute the pancetta and shallots over medium-low heat for 5 minutes. Add the morels and porcini and saute for another 5 minutes. Add the rice and stir to coat the grains with butter. Add the wine and cook for 2 minutes. Add 2 full ladles of the chicken stock mixture to the rice plus the saffron, salt, and pepper. Stir and simmer over low heat until the stock is absorbed, 5 to 10 minutes. Continue to add the stock mixture, 2 ladles at a time, stirring every few minutes. 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. Off the heat, stir in the Parmesan cheese. Serve hot in bowls with extra cheese.

MICHIGAN MOREL MUSHROOM RISOTTO

Steps:

• Place Mushrooms in a large bowl of salted water to clean off sand or dirt. Let stand for 20 minutes. Remove mushrooms carefully and place in a second bowl of 4 Cups lukewarm water for 20 minutes, "gently" agitating mushrooms to get rid of any excess dirt or sand. Remove mushrooms from water, reserving the water for later. Cut mushrooms into large pieces, then set aside. If anything feels sandy, just rinse gently under running water to remove. Next, heat 2 Tablespoons olive oil and 1 Tablespoon butter in a large frying pan. Saute 1/2 cup green pepper and 1/4 cup shallots until green pepper is softened and shallots are translucent. Add 2 cups risotto and stir for about 2 minutes. Stir in 1 Cup chicken broth/stock and continue cooking and stirring until the liquid is almost absorbed. Repeat this process with remaining chicken broth/stock. After last cup of chicken stock/broth has been absorbed, carefully remove 1 cup of mushroom water from reserved 3 cups, trying not to disturb sediment on bottom of bowl. Add this cup and the 2 cups chopped mushrooms, and the reserved sauteed green pepper and shallots and fresh dill to the risotto. Stir until liquid is absorbed. Repeat the stirring/cooking process as with the chicken broth/stock, using the last 1-2 Cups of mushroom water until risotto is creamy and al dente. When Risotto is finished, stir in 1/4 cup cream cheese, salt, pepper and last tablespoon of butter. Serve immediately, garnished with a sprig of fresh dill.