Morel risotto

Rice slowly absorbs stock and the forest fragrance of morels for a generous dish.

Ingredients

• 320 g Arborio rice
• 40 g dried morels
• 1 l hot stock and 100 ml white wine
• 1 onion, 50 g Parmesan and 30 g butter

Method

1. Soak and rinse the morels. Cook the onion in half the butter.
2. Add rice and toast for 2 minutes, then pour in the wine.
3. Add stock one ladle at a time for 18 minutes.
4. Add morels, Parmesan and remaining butter. Rest for 2 minutes, then serve.