Risotto with morel mushrooms

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Ingredients

Serves 4

• 10 oz (280 g) arborio rice
  
• ½ lb (500 g) morel mushrooms
  
• 1 onion
  
• 1 tbsp olive oil
  
• 1 ¾ oz + ¾ oz (50 g + 20 g) butter
  
• ½ bunch finely chopped chervil
  
• 6 ½ cups (1.5 l) vegetable stock
  
• Salt and pepper from a peppermint

Preparation

Preparation of the morel mushrooms and other ingredients:

• Reheat the vegetable stock
  
• Carefully wash the morel mushrooms in cool water using a soft brush very delicately
  
• Cook them in ¾ oz butter and 3 ½ fl oz (10 cl) of water over low heat for 8 minutes
  
• Peel and cut the onion into thin slices

Preparation of the risotto:

• In a large saucepan, heat the olive oil and add the round onion slices; sweat them making sure they don’t turn brown
  
• Add the rice and stir continuously with a wooden spoon
  
• When the grains of rice become pearly-colored, add a ladleful of stock, stir the rice
  
• Continue adding ladleful by ladleful, stirring continuously without stopping
  
• The rice will be cooked after about 25-30 minutes; the grains should not resist when bitten but the center should still be firm
  
• Add the morel mushrooms, check seasoning
  
• Now is the "mantecare" moment: Add the butter, cut into pieces, and the finely chopped chervil; mix well yet slowly due to the fragile morel mushrooms
  
• Let stand 3 minutes and serve

Suggestion

Suggested drink or wines