Gourmet Morel Mushroom Risotto

Ingredients

Salt

to taste

Black pepper

to taste

Garlic

2 cloves, minced

Onion

1 medium, finely chopped

Olive oil

2 tablespoons

Unsalted butter

2 tablespoons

Parmesan cheese

1 cup, grated

Dry white wine

1/2 cup

Chicken broth

4 cups, warmed

Arborio rice

1 1/2 cups

Morel mushrooms

1 cup, sliced

Instructions

1. In a large pan, heat the olive oil and butter over medium heat until melted and bubbling.
2. Add the finely chopped onion and minced garlic to the pan. Sauté until the onion is translucent, about 3-4 minutes.
3. Incorporate the sliced morel mushrooms, cooking for an additional 5-7 minutes until they are softened and fragrant.
4. Stir in the Arborio rice, ensuring each grain is coated in the oil and butter mixture. Toast the rice for about 2 minutes until slightly translucent.
5. Pour in the dry white wine, stirring continuously until the liquid is completely absorbed by the rice.
6. Begin adding the warmed chicken broth, one cup at a time, stirring constantly. Allow each cup to be fully absorbed before adding the next. This process should take about 20-25 minutes.
7. Once the rice is creamy and al dente, remove the pan from heat. Stir in the grated Parmesan cheese and season with salt and pepper to taste.
8. Serve the risotto hot, garnished with additional Parmesan cheese and a sprinkle of freshly ground black pepper.