This is a wonderfully warming comfort dish which takes a little time and care to make but anyone can do it. Risotto is said to be a great way to slow down and unwind and we are sure you will love this recipe by Luke Holder.
Recipe courtesy of www.greatbritishchefs.com
Cooking Time: 45 minutes
- Saute Pan
- Large saucepan
Wild Garlic and Morel Risotto
- 85g of unsalted butter
- 1.2l stock, preferably light veal stock
- 1 small onion, diced
- 300g of carnaroli risotto rice
- 150g of morels, (fresh) diced
- 50g of wild garlic, finely chopped
- 50g of Parmesan
- 3 tbsp of olive oil, (best quality)
- 150g of morels, (fresh)
- 1 knob of butter
- 1 garlic clove, bashed
To begin, add 50g of the butter to the pan and warm gently. Place the stock in a separate pan and heat up. Add the onions to the pan with the butter, season with salt and slowly cook for 9 minutes (without colour).
- Add the diced morels and fry until golden. Stir in the rice and cook until translucent.
- Add about 150ml of hot stock to the rice at a time and continue to cook while constantly stirring the rice. Cook for around 18 minutes, until the rice tastes chewy and any chalkiness has disappeared. Remove from the heat.
- Add the remaining butter, Parmesan and olive oil to the risotto and keep stirring with purpose until all fat has incorporated evenly and the risotto flows like lava.
- Add a generous knob of butter to a hot pan. Once foaming, add the morels reserved for garnish and a few thyme sprigs and fry gently until the mushrooms are cooked through. Season with salt and pepper.
Stir the wild garlic through the risotto and check the seasoning. Divide between bowls and garnish with the morels and thyme sprigs..