Morel Risotto Decadence

Morel Risotto Decadence
Honorable Mention, Earthy Delights 2009 Morel Recipe Contest

2 cups cleaned morels, chopped
1 cup chopped red onions
1 1/2 tsp dried thyme
2 cups Arborio rice
1 Tbsp. ghee (or butter)
1 Tbsp. olive oil
chicken stock, heated, at least 4 cups, to taste
1 cup of freshly grated Pecorino Romano or Grana Padano cheese
1/2 cup heavy cream
sea salt & freshly ground black pepper



Heat  the Ghee, or butter, and the olive oil and saute the rice and onions, until onions are soft and rice is semi transparent.

Add the morels and some pepper. Cook for 18-20 minutes, adding heated chicken stock two cups at a time, and stirring often, until rice is al dente.


The more you stir, the creamier the dish will be. Let the dish get dry for the last couple of minutes, stirring constantly to avoid sticking.


Add 1 cup of freshly grated Pecorino Romano or Grana Padano cheese.

Add 1/2 cup of heavy cream

Add sea salt to taste, another grind of fresh pepper and serve with shavings of cheese on top.

-Submitted by Mae C-D, San Diego, CA

Products suggested for this recipe:

Earthy Delights

2871 Jolly Road

Okemos MI 48864

tel 855.328.8732

fax 517.253.7366

How can we help?

Receive our newsletter