Morel Mushroom & Black Truffle Recipe

Preparation

1. 1

   Prepare the Morel Mushrooms

   Soak the dried morel mushrooms in warm water for about 20-30 minutes until rehydrated. Drain and chop them coarsely. Reserve the soaking liquid.

2. 2

   Sauté Aromatics

   In a large pan, heat the olive oil over medium heat. Add the finely chopped onion and sauté until translucent, about 5-7 minutes. Add the minced garlic and cook for an additional 1-2 minutes until fragrant.

3. 3

   Toast the Rice

   Add the Arborio rice to the pan with the onions and garlic. Stir well to coat the rice in the oil and toast it for about 2-3 minutes until the edges of the rice are translucent.

4. 4

   Deglaze with Wine

   Pour in the white wine and stir until it has mostly evaporated, scraping any bits from the bottom of the pan.

5. 5

   Add Broth Gradually

   Begin adding the vegetable broth, one cup at a time, stirring continuously. Wait until most of the liquid is absorbed before adding the next cup. This process will take about 20 minutes.

6. 6

   Incorporate Morels and Season

   After about 15 minutes of cooking, add the rehydrated morel mushrooms (and reserved soaking liquid, strained) to the risotto. Continue to stir and add broth as needed.

7. 7

   Finish with Cheese and Truffle

   Once the rice is creamy and al dente, remove the pan from the heat. Stir in the grated Parmesan cheese, shaved black truffle, salt, and freshly ground black pepper to taste.

8. 8

   Serve

   Serve the risotto warm, garnished with chopped fresh parsley and additional shaved truffle if desired.