Morel Risotto

Morel Risotto with Caramelized Onion Butter

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Morel Risotto with Caramelized Onion Butter

Makes 4 Servings
wine WINE PAIRING
Chardonnay

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.

INGREDIENTS
  • 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

DIRECTIONS

1

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).

2

In a pot, warm the veggie stock.
3

Melt the plain butter in a wide frying pan. Continue to cook it until it browns and emits a nutty aroma.
4

Add the rice and briefly toast it, stirring occasionally until it’s lightly browned.
5

Deglaze the pan with the white wine.
6

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).
7

Once the rice is tender, remove the risotto from the stove and stir in the thyme and six tablespoons of the onion butter.
8

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).
9

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