Morrel Mushroom Risotto Recipe
Shimeji and king oyster mushrooms, garlic, parmigiano
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Broth
In a saucepan, heat the vegetable broth over medium heat. Keep it warm while you prepare the risotto.
- 2
Sauté the Mushrooms
In a large skillet, heat the olive oil over medium heat. Add the garlic (minced) and sauté for 1-2 minutes until fragrant. Add the Morrel, Shimeji, and King oyster mushrooms and cook for 5-7 minutes until they are tender. Season with salt and black pepper.
- 3
Cook the Risotto
Add the Arborio rice to the skillet and stir for 1-2 minutes until the rice is well-coated with oil and slightly translucent. Begin adding the warm vegetable broth one ladle at a time, stirring constantly. Wait until the liquid is absorbed before adding more broth. Continue this process for about 18-20 minutes until the rice is creamy and al dente.
- 4
Add Cheese and Finish
Stir in the Parmesan cheese and fresh parsley. Adjust seasoning with salt and black pepper as needed. Remove from heat and let it sit for a couple of minutes before serving.
