Oven Baked Morel Mushroom & Spring Pea Risotto
Prep Time: 15 minutes
Cook Time: 20-25 Minutes
4 Tablespoons butter
1 Ounce dried morels
1/3 White or yellow onion, diced very small
1/4 Cup shallot, diced very small
1 Cup risotto rice (Carnaroli or Arborio)
2-1/2 Cups mushroom broth (from reconstitution)
1/2 Cup half ‘n half or heavy cream
1-1/2 Tablespoons fresh thyme
1/2 Cup peas
1/2 Cup Parmesan cheese, finely grated
First, cover dried morels with 3 cups of warm water and let them reconstitute for about 10-15 minutes while you prep the rest of the ingredients.
Preheat oven to 400 degrees.
When the morels are done soaking, drain completely and gently squeeze out any excess liquid. Reserve the broth and set aside. Slice mushrooms into small pieces.
Melt 3 tablespoons butter in oven-proof skillet over medium-high heat. Add mushrooms, sprinkle with a little salt and cook several minutes. If you find your skillet gets too dry, add a couple tablespoons of your reserved mushroom broth. Reduce heat and add onions, shallots and thyme along with salt and pepper to taste. Cook a few minutes until onions become translucent.
Add 1 tablespoon of butter to skillet. Add risotto rice and stir until all grains are coated in the butter. Be sure to scrape up all the bits and pieces from the bottom of your skillet. Pour 1 cup of the reserved mushroom broth into the rice mixture. Turn heat up to medium-high and cook, stirring until the liquid is completely absorbed by the rice. You’ll notice the rice starts to plump up at this point.
Add another cup of broth and let mixture come to a simmer. Transfer skillet to preheated oven and cook, uncovered, for 15 minutes. After 15 minutes, the rice will be a little crunchy on top and just a bit al dente. It will not look like the risotto you know and love at this point – don’t worry, keep going.
Set skillet back on stove top and add the last 1/2 cup of mushroom broth, the half ‘n half or heavy cream, peas and Parmesan cheese. Cook on low heat, stirring constantly, about 2 minutes. This step fishes the rice and it will become creamy and gorgeous.
Sprinkle with a little more parmesan and enjoy!
This northern Italian rice dish takes on an Alaskan flair by using locally harvested morels.
The traditional method of making risotto has you stirring pretty much from start to finish and it can be quite time consuming. This oven method shaves off quite a bit of time and is pretty much fool proof. The end result is delicious!