MICHIGAN MOREL MUSHROOM RISOTTO
Categories Mushroom Rice Side Vegetarian
Yield 8, but 4 people will gladly have seconds!
Number Of Ingredients 12
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.
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Mithoun hasan
[email protected]Can't wait to try this!
Agaba Abdulwahab
[email protected]Definitely a 5-star recipe!
C Breeze
[email protected]Yum!
Bilal Hanif shaikh
[email protected]This risotto is a bit bland for my taste. I think I'll add some extra herbs and spices next time.
Roseywealth Emmanuel
[email protected]I'm allergic to mushrooms, so I substituted chopped artichoke hearts in this recipe. It turned out great!
Anuoluwapo charles
[email protected]This recipe is a great starting point, but I made a few changes to suit my own taste. I added some chopped asparagus and Parmesan cheese, and I used white wine instead of red.
Michael R
[email protected]I followed the recipe exactly, but my risotto turned out a little too soupy. I think I might have added too much liquid.
Blacklixted 404
[email protected]This risotto is a bit time-consuming to make, but it's worth the effort. The end result is a delicious and impressive dish.
Shehab Howlader
[email protected]I'm not usually a fan of risotto, but this recipe changed my mind. It was creamy and flavorful, and the morel mushrooms were a nice touch.
Jonah Sellers
[email protected]I made this risotto for a dinner party last night, and it was a huge hit! Everyone raved about the flavor.
ashadore ash
[email protected]This is my new favorite risotto recipe! The combination of flavors is amazing, and the texture is perfect.
Shawon Hasnat
[email protected]I've never cooked with morel mushrooms before, but this recipe made it easy. The risotto turned out perfectly, and my family loved it.
Fezile Shantel
[email protected]This risotto was absolutely delicious! The morel mushrooms added a wonderful earthy flavor, and the creamy sauce was perfect.