Morel mushroom risotto recipes: An American classic

Morel mushrooms are the star of most recipes around the world, but in many cultures they’re not commonly eaten.

And in the United States, you can find them almost anywhere.

But they’re also a favorite of many of our friends in the UK and Europe.

One of our favorites is mushroom risottos.

It’s the traditional risotto, but with mushrooms instead of potatoes.

This one uses only one mushroom and is very simple to make.

This risotto is a bit on the dry side, but it’s not hard to follow if you’ve got some patience and a few ingredients.

Ingredients 1 1/2 pounds of mushrooms, cut into 1/4-inch cubes 1 cup of water 1/3 cup of flour 1/8 teaspoon salt, or more to taste 3 cups of white wine (about 2 quarts), preferably red, plus more if you like it more acidic 4 cups of cream 1 tablespoon butter (optional) 2 tablespoons fresh rosemary 1/6 teaspoon dried thyme 1/16 teaspoon dried oregano 1/32 teaspoon dried basil Directions Cook the mushrooms in water until tender.

Drain and rinse under cold water.

Drain the mushrooms.

Heat a large nonstick skillet over medium-high heat.

Add the flour, salt, and butter and cook until it begins to melt.

Add in the water and cook for another minute, stirring frequently, until it thickens.

Add wine and bring to a simmer.

Add thyme, rosemary, oreganol, basil, and thyme sprigs and cook over medium heat until the herbs are fragrant and aromatic, about 20 minutes.

Stir in the butter and bring the mixture to a boil.

Reduce the heat to medium low and simmer until the mixture thickens, about 1 minute.

Reduce to low heat and cook another 1 minute, or until the wine is almost evaporated.

Transfer the mushrooms to a plate and cool.

Meanwhile, cook the cream in a small saucepan.

Add water as needed to bring it to a low boil.

Cook until it’s completely absorbed, about 10 minutes.

Add butter, herbs, and basil and bring back to a gentle simmer.

Simmer the mushrooms until completely softened, about 15 minutes.

Remove from heat and garnish with rosemary.

Serve immediately with fresh basil and a sprinkling of salt. Enjoy!

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