Go Back

Creamy Morel Mushroom Risotto

Creamy morel mushroom risotto with slow-stirred Arborio rice and tender morels, finished until glossy with Parmesan and butter. Soak dried morels, strain the soaking liquid, and build rich flavor with warm broth for an al dente, creamy texture.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
soak 20 minutes
Total Time 1 hour 5 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 610
Ingredients Equipment Method Notes

Ingredients
  

Dried morel mushrooms
  • 1 cup dried morel mushrooms Use 2 cups fresh if available; clean thoroughly.
Arborio rice
  • 1.5 cups Arborio rice Stir through until edges look slightly translucent before liquid.
Chicken or vegetable broth
  • 5 cups broth Warm before adding to keep cooking consistent.
Dry white wine
  • 1 cup dry white wine Stir constantly until absorbed.
Yellow onion
  • 1 yellow onion Finely diced.
Garlic
  • 3 cloves garlic Minced.
Unsalted butter
  • 3 tbsp unsalted butter Divided: use 1 tbsp for sauté, then stir in 2 tbsp at the end.
Olive oil
  • 2 tbsp olive oil Use with butter to sauté aromatics and mushrooms.
Parmesan cheese
  • 0.75 cup Parmesan cheese Freshly grated; stir in at the end for a silky finish.
Salt
  • 0.5 tsp salt Plus more to taste after cooking.
Black pepper
  • 0.25 tsp black pepper To taste at the end.
Fresh parsley
  • 2 tbsp fresh parsley Chopped for garnish.
Fresh thyme leaves
  • 1 tsp fresh thyme leaves Add with garlic for fragrance.
Warm water (for soaking dried morels)
  • 1 cup warm water Only for dried morels soaking; reserve and strain the soaking liquid.

Equipment

  • 1 Dutch oven

Method
 

Soak and prep morels (only if using dried)
  1. Soak dried morels in 1 cup warm water for 20 minutes, then drain and reserve the liquid, slicing the morels into halves.
  2. Strain the reserved soaking liquid through a fine mesh sieve, then add it to the warmed broth so every ladle carries morel flavor.
Build the risotto base
  1. In a large saucepan or Dutch oven, heat 1 tbsp butter and 2 tbsp olive oil over medium heat until shimmering.
  2. Add the diced onion and cook for 4–5 minutes, stirring frequently, until softened and translucent.
  3. Add the minced garlic and fresh thyme leaves; cook for 1 minute until fragrant.
  4. Add the morel mushrooms and sauté for 3–4 minutes until lightly golden and tender, then season with a pinch of salt.
  5. Add the Arborio rice and stir for 2 minutes until the edges are slightly translucent.
  6. Pour in the dry white wine and stir constantly until fully absorbed, about 2–3 minutes.
Simmer and finish creamy
  1. Add warm broth one ladle at a time (about 1/2 cup), stirring constantly and waiting for each addition to absorb before adding the next, continuing for 20–22 minutes until rice is al dente and creamy.
  2. Remove from heat, then stir in the remaining 2 tbsp butter and the Parmesan cheese until fully melted and glossy.
  3. Taste and adjust with salt and black pepper, then serve immediately in warm bowls with chopped parsley and an extra grate of Parmesan.

Notes

For best texture, keep the broth warm and add it gradually while stirring so the rice releases starch evenly. Refrigerate leftovers in an airtight container for up to 3 days; rewarm gently with a splash of broth to loosen. Freezing isn’t recommended because risotto can become grainy after thawing. For a vegetarian option, use vegetable broth and omit nothing else—your flavor and creaminess will still hold.