Morel Risotto

Morel Risotto with Caramelized Onion Butter

Sarah Mickey All Recipes, Morel Mushroom Recipes, Rice Recipes, Risotto Recipes, Spring Recipes 2021 Leave a Comment

Morel Risotto with Caramelized Onion Butter

Makes 4 Servings

Confession time. We omitted parmesan cheese from this risotto. We know that probably sounds like sacrilege…but the morels made us do it. They’re so delicious – we wanted them to take center stage.

This recipe will leave you with left over caramelized onion butter. That’s not a bad thing! Try it on biscuits, savory scones, etc.

  • 4 tbsp of Unsalted Butter
  • Approx. 1 1/2 quarts Vegetable Stock (have a little extra on hand)
  • 2 cups Vialone Nano Rice(could substitute other risotto rice, modifying stock quantity & cooking time)
  • ½ cup White Wine
  • ½lb Fresh Morel Mushrooms (could substitute reconstituted dried morels)
  • 1 tbsp minced Fresh Thyme Leaves
  • Salt & Pepper
  • Caramelized Onion Butter:
  • 2 1/2 Onions, peeled & thinly sliced
  • 1/2lb of Unsalted Butter
  • 3 large sprigs of Fresh Sage
  • Salt
  • Garnish:
  • Flat Leaf Parsley for Garnish



Make the Onion Butter: Slowly caramelize the sliced onions. Add them to a food processor with the 1/2lb of butter, sage, and salt to taste. Process into a uniform butter & reserve in the fridge until you need it.

This step can be done a day or two ahead of time (even longer if you freeze the butter).


In a pot, warm the veggie stock.

Melt the plain butter in a wide frying pan. Continue to cook it until it browns and emits a nutty aroma.

Add the rice and briefly toast it, stirring occasionally until it’s lightly browned.

Deglaze the pan with the white wine.

Add ladles of hot stock, stirring frequently…only adding more stock as the last infusion is absorbed (see how to make risotto for the full technique).

Once the rice is tender, remove the risotto from the stove and stir in the thyme and six tablespoons of the onion butter.

In a separate cast iron skillet or frying pan, melt 1 tbsp of the onion butter and add the morels. Saute the morels until cooked through, then add them to the risotto (for a better presentation, hold some back and put them on top after plating).

Taste the risotto and add salt & pepper as necessary. Serve garnished with flat leaf parsley if desired.
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