Risotto with morel mushrooms and spinach

Name: Risotto with morel mushrooms and spinach
Prep time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 20 g dried morel mushrooms; 1 tbsp olive oil; 2 onions; 1 garlic clove; 6 dried tomatoes; 300 g risotto rice; 1 ½ dl white wine; 1 ⅕ litres vegetable bouillon; 300 g baby spinach; 50 g grated Sbrinz; 100 g blue cheese (e.g. Roquefort); salt and pepper to taste; 2 tbsp red currant jelly

Ingredients

4 people

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Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Risotto

20 g dried morel mushrooms, soaked

1 tbsp olive oil

2 onions, thinly sliced

1 garlic clove, finely chopped

6 dried tomatoes, finely chopped

300 g risotto rice

1 ½ dl white wine

1 ⅕ litres vegetable bouillon, hot

To assemble

300 g baby spinach

50 g grated Sbrinz

100 g blue cheese (e.g. Roquefort), torn into pieces

salt and pepper to taste

2 tbsp red currant jelly

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How it's done

Risotto

Cut the morel mushrooms in half, wash well and drain. Heat the oil in a pan. Sauté the onions, garlic, tomatoes and mushrooms. Add the rice and sauté until translucent, stirring continuously. Pour in the wine and reduce completely. Stirring frequently, add the bouillon a little at a time so that the rice is always just covered with liquid, simmer for approx. 15 mins.

To assemble

Gradually add the spinach, allow to wilt, then continue to simmer for approx. 5 mins. until the rice is creamy and al dente. Stir in the cheese, season. Serve with the jelly.

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4 people

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