FRESH MOREL & WILD GARLIC RISOTTO
FRESH MORELS ARE SUPER VERSATILE AND CAN THE STAR INGREDIENT TO A DISH. OUTSIDE OF WILD GARLIC SEASON, SPINACH CAN BE USED.
SERVINGS: 2 PREP TIME: 15 MINUTES. COOK TIME: 25 MINUTES. TOTAL TIME: 40 MINUTES
This fabulous dish uses two springtime ingredients that work hand in hand together. In this recipe we have used the addition of Cep powder to give the base a deep rich mushroom flavour.
The method for any great risotto is always the same, it should have a slight bite to it, be luxurious, creamy, and gently fall outwards on the plate but not collapse. Adding the stock gradually allows more stirring for the starches to be released from the rice, creating the lovely creamy consistency.
Morel mushrooms can contain sand or loose dirt. To clean them, fill a large bowl with cold water, add the morels and quickly agitate them being mindful not to let them absorb the water. Remove and repeat the process 2-3 times with clean water each time. Set aside on, and covered with paper towels until use. For best results leave in the fridge for a few hours to dry out completely.
Larger Morels should be cut lengthwise in half and smaller ones should be kept whole.
Wild Garlic should have the stems picked and the leaves gently wiped with a damp cloth or paper towel to remove and loose dirt. The leaves can be rolled around each other lengthwise like a long cigar then cut into thin strips across ways (chiffonade). Place in a bowl and set aside in the fridge. The flowers are edible and can be used for garnish.
Serves 2, as a Main Course
INGREDIENTS
- 100g Fresh Morels
- 50g Wild Garlic (thinly sliced)
- 1 Ltr (Approx.) Fresh Chicken or Vegetable Stock
- 180g Arborio Rice
- 1 Roscoff Onion Finely Chopped
- 1 Clove Garlic
- 1 tbsp Extra Virgin Olive Oil
- 250 ml Dry White Wine
- 75g Butter, Diced
- 100g Finely Grated Parmesan
- Salt & Pepper
- 1 tsp Cep Powder (optional)
METHOD
STEP ONE
Bring the stock to the boil in a saucepan then keep on a low simmer. Using a heavy-based, flat-bottomed pan, sweat the shallots and garlic in the olive oil with a pinch of salt over moderate heat until soft and translucent. Add the rice to the pan and heat through until all grains are hot, lightly toasted without colour and become sticky, then add the Cep powder.
STEP TWO
Turn up the heat and add the wine to the rice and stir until almost completely reduced, then add 1 third of the hot stock, again stirring until absorbed. Lower the heat to moderate.
In a separate non-stick pan, fry the morels until golden, with a touch of olive oil, season then set aside.
STEP THREE
Keep stirring in small quantities of stock and allowing it to be almost totally absorbed until the rice is just cooked, this will take approximately 15 minutes from adding the wine. You may not need all of the stock to achieve this. The rice should be al dente but not chalky and you should be able to drag a spoon through the pan and the risotto gently flow back.
STEP FOUR
Turn off the heat, add the diced butter and parmesan, pepper, salt (if needed) and quickly beat into the risotto until you get a creamy consistency. The rice will keep absorbing liquid so it is important to let it rest for a minute or so before serving. This will allow you to add a touch more hot stock if needed.
Add the cooked morels and sliced wild garlic then serve.
SERVE IN WARM BOWLS AND GARNISH WITH WILD GARLIC FLOWERS
SHOP INGREDIENTS
MUSHROOMS & WILD EDIBLES
