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Perfect Morel Mushroom Risotto Recipe Easy Homemade Truffle Oil Parmesan

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A creamy and earthy morel mushroom risotto enhanced with a subtle drizzle of truffle oil and freshly grated Parmesan, perfect for cozy dinners or special occasions.

Ingredients

Scale
  • 8 ounces fresh or dried morel mushrooms (rehydrated if dried)
  • 1 cup Arborio rice (200g)
  • 4 cups vegetable or chicken broth (950ml), kept warm
  • 3 tablespoons unsalted butter, divided (about 45g)
  • 1 tablespoon olive oil
  • 2 small shallots, finely chopped
  • 2 cloves garlic, minced
  • 1/2 cup dry white wine (120ml)
  • 3/4 cup freshly grated Parmesan cheese (75g)
  • 1 to 2 teaspoons truffle oil for drizzling
  • A handful fresh parsley, chopped (optional)
  • Salt and pepper to taste

Instructions

  1. Prepare the morels: If fresh, clean gently with a damp cloth or soft brush. If dried, soak in warm water for 20 minutes, then strain the liquid through a fine mesh to remove grit and reserve the liquid for broth.
  2. Warm the broth: Combine broth with morel soaking liquid if using in a medium saucepan and keep at a gentle simmer over low heat.
  3. Sauté aromatics and morels: Heat olive oil and 1 tablespoon butter in a heavy-bottomed pan over medium heat. Add shallots and garlic, cook until translucent and fragrant, about 2 minutes. Add morels and sauté until tender and slightly browned, about 4-5 minutes. Season lightly with salt and pepper.
  4. Add the rice: Stir Arborio rice into the mushroom mixture, coating each grain with butter and oil. Toast rice for 1-2 minutes until edges look translucent but center is still opaque.
  5. Deglaze with wine: Pour in white wine and cook, stirring constantly, until liquid is almost fully absorbed, about 3-4 minutes.
  6. Cook the risotto: Add warm broth one ladleful (about 1/2 cup or 120ml) at a time, stirring gently and continuously. Wait until liquid is mostly absorbed before adding next ladle. Continue for 18-20 minutes or until rice is tender but still slightly firm to the bite.
  7. Finish with butter and cheese: Turn off heat and stir in remaining 2 tablespoons butter and grated Parmesan. Adjust salt and pepper to taste. Let rest for a minute to thicken slightly.
  8. Serve and drizzle: Spoon risotto onto warm plates and finish with a light drizzle of truffle oil and a sprinkle of fresh parsley.

Notes

Keep broth warm throughout cooking to ensure proper risotto texture. Stir gently to avoid breaking rice grains. Use truffle oil sparingly to avoid overpowering the dish. For dried morels, soak and strain soaking liquid to add flavor. For dairy-free version, substitute butter and Parmesan with vegan alternatives.

Nutrition

Keywords: morel mushroom risotto, truffle oil risotto, Parmesan risotto, easy mushroom risotto, creamy risotto recipe, homemade risotto, mushroom recipes

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