Morel Mushroom Risotto



  • 1 small onion, diced
  • 3 cloves garlic
  • 1 cup morel mushrooms, chopped
  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • 1 teaspoon thyme, fresh
  • 1 cup Arborio rice
  • 4 to 5 cups water or stock
  • 1 teaspoon soy sauce
  • 1/4 cup cream
  • 1/4 cup Parmesan, grated
  • 1/4 cup white wine
  • salt and pepper to taste

Saute onions,
garlic, morels, and rice in hot pan with olive oil and butter, until rice just
begins to brown. Deglaze the pan with the wine and soy sauce. Continue to add
stock or water until rice is soft. Stir frequently. Add the cream and cheese
last. Let rest for 5 minutes. Adjust seasoning and consistency as

Can be served as a side dish or as a main course.


Bayport Cookery
Bayport Cookery