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Morel Risotto

Courtesy of Phillip J. Speciale - Great-Chicago-Italian-Recipes.com
Note from The Great Morel - this is recipe 2 of 2 which are courtesy of Phillip J. Speciale, from the Great-Chicago-Italian-Recipes.com website.
Print Recipe
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 4 people

Equipment

  • medium size sauce pan
  • large sauce pan

Ingredients
  

  • Ingredients
  • 1 cup small dried morel mushrooms reconstituted and cut in quarters or 10-15 small fresh morels
  • 1 yellow onion medium sized chopped
  • 2 cloves garlic minced
  • 4 tbsp butter
  • 6 cups chicken stock
  • ½ cup Marsala wine
  • 2 ½ cups Arborio rice - arborio is an Italian short-grain rice
  • ½ Parmesan Cheese freshly grated
  • ¼ tsp salt
  • ¼ tsp pepper fresh ground

Instructions
 

Preparation

  • Pour broth in a medium size saucepan and heat to a simmer.
  • In a slightly larger saucepan add the butter and sauté the garlic and onions for about 1 minute.
  • Add rice and mix well coating the rice with the butter.
  • Stir in the wine until it has evaporated.
  • Stir in mushrooms.
  • Add broth 2 cup at a time and stir until broth has been absorbed.
  • Repeat until all the broth is used.
  • When rice is tender mix in Parmesan cheese.
  • Serve on the side with the scaloppini and you may overdose on the mushrooms.
  • Simply delicious. Mangia!

Notes

Veal and risotto will serve 4 to 6 people
 
Courtesy of Phillip J. Speciale, from the Great-Chicago-Italian-Recipes.com