Risotto with Morels

A delicious mushroom dish for any occasion!

Soak the morels in 200 ml of hot water for 20 minutes. Pour the mushroom broth through a fine sieve and collect. Finely dice the onion and press the garlic. Drain the tomatoes and cut them into thin strips 2 cm long.

2. Heat 20 g butter. At the beginning, add the onion cubes, then the garlic and the long grain rice and sauté until translucent. Add paradeis pulp and steam briefly. Pour the mushroom broth and cook. Then, three times in a row, pour one third of the hot stock to the long grain rice and cook each time. Cook the long grain rice over medium heat for a total of 25-30 minutes. Stir frequently. Season with salt and pepper.

Heat the remaining butter in a frying pan. Sauté the morels and the drained tomato strips for 2-3 min over medium heat. Pluck the parsley from the stems and chop finely. Add to the risotto with the morel and tomato mixture. Serve the risotto on warm plates.

Serve with grated Parmesan cheese.

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