Mushroom Risotto

Ease of Preparation: Medium
Yield: 4-6 servings

Ingredients:

• 3-4 cups (710-950 ml) Tea-Style Morel Stock (see recipe)
• 4 tablespoons (60 ml) butter, divided
• 1 small white onion, small dice
• 2 cloves garlic, finely minced
• ½ pound (227 g) Carnaroli rice**
• 1 cup (240 ml) dry white wine
• 2 cups (470 ml) par-cooked morels, sliced (may use reserved reconstituted from Tea-Style Morel Stock)
• 1 cup (240 ml) green peas
• 1 cup (240 ml) parmesan cheese, finely grated, divided
• Salt and pepper

Method:

In a medium saucepan, heat stock until steaming.

In a large saucepan, melt half the butter, then add onion and garlic. Cook 1-2 minutes until translucent but not brown.

Add the rice and stir to coat.

Cook, stirring constantly, until rice makes audible popping sound and is beginning to turn pearly.

Stir in the white wine and cook, continuing to stir, until it is completely absorbed by the rice.

Add the warm stock, one ladle at a time, ensuring the stock is fully absorbed by the rice before adding the next ladle.

Continue stirring in the stock until the rice is finished cooking, but is still slightly firm in texture.

Gently stir in the sliced morels, peas, and half the parmesan cheese.

Cook slightly and allow cheese to melt.

Remove from heat, fold in the remaining butter.

Season with salt and pepper and transfer to serving dish.

Garnish with the remaining parmesan cheese.

**if Carnaroli rice is not available, substitute Arborio