FRIJE

Instructions

• 1.   Rehydrate the morels. Soak them in a large bowl of hot water for 15 minutes. Drain them and set them aside.
• 2.   Bring 25cl of water per person to a boil and dissolve the vegetable bouillon in it.
• 3.   Peel and chop the shallots. Set aside a small portion for cooking the morels.
• 4.   In a saucepan, melt a knob of butter and add the shallots. Sauté them for 1 minute over high heat.
• 5.   Add the rice to the saucepan and stir. Add the wine and let it cook until absorbed.
• 6.   Add 1 ladle of broth. Let the broth evaporate, then add another ladle. Repeat until all the vegetable broth is used. After 18/20 minutes, the rice should be cooked.
• 7.   Meanwhile, heat a knob of butter in a skillet. Add the morels and shallots and cook over medium heat for 4 to 5 minutes.
• 8.   If you have any left, add a splash of white wine to the skillet. Let it cook for another 2 minutes until the white wine evaporates.
• 9.   Once the rice is cooked, add the mascarpone and parmesan. Season to taste and mix everything together.
• 10.   Serve the risotto with the morels. Drizzle with olive oil and sprinkle with parmesan, salt, and pepper. It's ready to serve!

Nutritional information *

Reference

• jow.fr/recipes/risotto-aux-morilles-et-mascarpone-8k5z6zuf29swlaag0lid