Ingredients:

  • 1 cup Arborio rice (200g)
  • 4 cups chicken or vegetable stock (950ml)
  • 1 cup dry white wine (240ml)
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 2 tablespoons unsalted butter (30g)
  • 2 tablespoons extra virgin olive oil (30ml)
  • 1 cup fresh morel mushrooms, cleaned and sliced (100g)
  • 1/2 cup grated Parmesan cheese (50g)
  • Salt and pepper to taste
  • Fresh parsley, chopped (optional)
  • Extra Parmesan, for serving

Instructions:

  1. Heat stock in a saucepan until simmering; keep warm over low heat.
  2. In a large skillet, heat olive oil and 1 tablespoon of butter over medium heat. Add chopped onion; sauté until translucent.
  3. Add minced garlic; cook for 1 minute until fragrant.
  4. Add sliced morel mushrooms; sauté until tender and lightly browned.
  5. Stir in Arborio rice; toast for 2-3 minutes until edges are translucent.
  6. Pour in the white wine; stir until mostly absorbed.
  7. Add warm stock one ladle at a time, stirring frequently; allow each addition to be absorbed before adding the next.
  8. Continue until the rice is al dente and creamy (about 18-20 minutes).
  9. Stir in remaining butter and grated Parmesan; season with salt and pepper.
  10. Serve immediately, garnished with fresh parsley and extra Parmesan if desired.