Morel Risotto


  • 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


  • 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 absorbed, 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 FucikRice