2070 N. Clybourn Ave.    Chicago, IL. 60614                    773.404.3475

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At Dirk's
we carry many additional items to complete and complement your favorite recipe such as:
 
- Select Fresh   
     Vegetables
- Fresh Breads
- Fresh Chips &
 Crackers
- Parchment Paper
    (by the sheet)
- Seafood Utensils
and more.....
 
 













  Morel Rissoto
 
  • A great springtime treat with seasonal morels but you can certainly use other mushrooms.
  • Be sure to clean your morel mushrooms well.

Ingredients
  • 1/3 pound morel mushrooms (about 3 cups)
  • 1 1/2 cups arborio rice
  • 5 cups vegetable broth (we like Imagine brand "No Chicken broth)
  • 1/2 cup dry sherry
  • 1/4 cup extra virgin olive oil
  • 3 tablespoon butter
  • 1 cup sweet onion, chopped
  • 1 tablespoon garlic, chopped
  • 2 teaspoon kosher salt
  • 2 teaspoons black pepper
  • 2 or 3 sprigs thyme
  • 1/4 cup half and half
  • 1/2 cup parmigiano cheese, shredded

Directions
  • To clean morels, slice in half, place in deep bowl, cover with water and salt. do this at least 30 minutes before starting. The salt will kill any little organisms that may be in the morel crevices. Gently remove morels from water, rinse in cold water and pat dry. Slice morels thinly.
  • In a large stock pot, melt butter with extra virgin olive oil, add onions and garlic. Saute on medium heat 3 to 4 minutes.Bring vegetable broth to a simmer in a separate pan.Add morels to onions and garlic, saute 3 to 4 minutes. Add arborio rice, saute 2 to 3 minutes. Add sherry, stirring until absorbed. Add 1 cup hot vegetable broth along with salt, pepper, and thyme sprigs, stir well. Simmer until absorbed. Continue adding one cup of broth at a time, stirring well with each addition. When all broth has been added and apbsorbed, rice should be tender with a little bite at center. If not tender enough, you may add more broth or hot water. To finish, remove thyme sprigs, add half and half and cheese. Remove from heat and stir well.
  • Serves 6 to 8 as a side dish. Enjoy!

 

Dirk's Fish and Gourmet Shop © 2010