So when it comes to mushroom risotto I have two seasons, Spring and Fall. So I have two different philosophies one that is bright and the other that is deep and rich. The recipes are very similar but the differences ill Bold and Capitalize and they make a very different risotto.
Spring Risotto- (while the morels are fresh) In a stock pot bring 4 cups chicken stock (preferably homemade) up to temp, just under a simmer. Then in a wide bottom pan (preferably a saute pan {straight sides}) with a lot of surface area heat olive oil on med high heat and sauté 2-3 diced spring onions or 2 leeks (white parts only) until soft. Then sauté 2 cups mixed fresh morel (cut into rounds or halved or left whole) and oyster mushrooms (cut into strips) for about 4 min. Then add 1 cup arborio rice and 1 cup dry white wine (preferably from Washington, Houge Sauv Blanc is a standard in my cooking, however COR Alba Cor would keep it even more local). Stir constantly until absorbed. Slightly turn down heat to about medium. Start timer or stopwatch and add chicken stock one ladle at a time making sure it's absorbed before adding the next pour. Stirring at all times. Do this over 15-20 min. Taste test at about 15 min. It will probably be al dente at this point but will give you an idea if it will need the full 20 min or not. When the rice is finished add 2 TBS butter, 2 TBS shaved parmesan cheese, 1 TBS thyme or chives, 1 teaspoon lemon zest, 1 teaspoon sea salt, 1/2 teaspoon pepper. Stir until well mixed. Garnish with a few whole morels on top with some parmesan and thyme (or chives). {optional additions to the recipe after you master this would be to add some fiddleheads or asparagus on top at the end, sautéd or blanched in boiling water. Or you could make parmesan cheese crisps to garnish the risoto with, if you really need to impress someone}
Fall Risotto- (when you have only dried morels) In a stock pot bring 4 cups ROASTED chicken stock (or roasted quail or pheasant stock) up to temp, just under a simmer. Add 2 tbs dried morel mushrooms to the stock and allow to infuse for at least 10 min. Remove the morel mushrooms and dice. Then in a wide bottom pan with a lot of surface area heat 1 tbs butter until melted on med high heat and sauté 2-3 SHALLOTS until soft. Then sauté 2 cups of sliced CREMINI and oyster mushrooms for about 4 min. Then add 1 cup arborio rice and TOAST for 2 min then add 1 cup dry white wine (preferably from Washington) Stir constantly until absorbed. Slightly turn down heat to about medium. Start timer and add chicken stock one ladle at a time making sure it's absorbed before adding the next pour. Stirring at all times. Do this over 15-20 min. Taste test at about 15 min. It will probably be al dente at this point but will give you an idea if it will need the full 20 min or not. When the rice is finished add 2 TBS butter, 2 TBS shaved parmesan cheese, 1 TBS thyme or diced ROSEMARY, 1 teaspoon lemon zest, 1 teaspoon SMOKEDsea salt, 1/2 teaspoon pepper, and the reserved diced morel mushrooms. Stir until well mixed. Garnish with some parmesan and thyme (or rosemary).
