Morel and cep risotto

Morel and cep risotto

By
From
Complete Mushroom Book
Serves
4
Photographer
Alastair Hendy

According to Italian tradition, a cep risotto is a must in the autumn, and in my opinion is one of the best dishes, only beaten by a risotto containing white truffles! However, when experimenting one day, I found I was short of ceps, and so used some dried morels. The result was rather impressive! (You can, of course, make it with only ceps.)

Ingredients

Quantity Ingredient
300g fresh ceps, sliced, cleaned weight
55g dried morels, soaked in warm water for 30 minutes
1.5 litres Basic stock
2 tablespoons olive oil
20g butter
1 medium onion, finely sliced
350g carnaroli, vialone nano or arborio rice
salt, to taste
pepper, to taste

To finish

Quantity Ingredient
55g butter
55g parmesan, freshly grated

Method

  1. Prepare the mushrooms, reserving the morel soaking water for use at another time. Trim the end of the morel stalks off at the base and discard. Heat the stock to a gentle simmer.
  2. Heat the oil and butter in a large pan, then fry the onion gently until soft. Add the morels and sauté briefly. Add the rice and stir it thoroughly so that each grain is coated with oil and slightly toasted. Now start to add the hot stock, ladle by ladle, to the pan. Each time you add a ladleful, make sure that it is fully absorbed before adding the next. Stir the mixture constantly to avoid it sticking to the base of the pan, and also to create a creaminess when the starch is exuded from the grains.
  3. After 10 minutes’ cooking, add the sliced ceps. Continue to cook and stir until the rice is al dente. The result should be a quite moist, but not brothy dish: this should take about 18 minutes to achieve. To finish the dish, remove from the heat, season and stir in the butter and Parmesan. Serve immediately.
Tags:
mushrooms
funghi
foraging
wild food
foraged
Complete Mushroom Book
Antonio
Carluccio
Carlucio
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