Cooking and Recipes

Connoisseur Magazine Recipe: Morel And Cep Risotto

Morel And Cep Risotto
Written by Aksel Ritenis

Morel And Cep RisottoSERVES 4


  • 300g fresh ceps, cleaned, sliced
    55g dried morels, soaked in warm water for 30 mins
    1.5 litres of chicken or vegetable stock
    2 tbsp of olive oil
    20g of butter
    1 medium onion, finely sliced
    350g of Carnaroli, Vialone Nano or Aborio rice
    salt and pepper to taste


  • 55g freshly grated Parmesan
    55g butter


Prepare the mushrooms, reserving the morel soaking water for use later
Trim the end of the morel stalks off the base and discard
Heat the stock to a gentle simmer (it’s important to do this so the rice doesn’t stop cookingwhen the stock is added)
Heat the oil and butter in a large pan, then fry the onion gently until soft
Add the morels and saute briefly
Add the rice and stir through thoroughly so that each grain is coated in oil and is slightlytoasted
Add the stock, ladle by ladle, making sure the stock is fully absorbed before adding the next
Stir the mixture constantly to avoid it sticking to the base and also to create a creaminesswhen the starch is exuded from the grains
After 10 minutes cooking, add the sliced ceps
Continue to cook until the rice is al dente. The result should be a quite moist but not brothydish (This should take approximately 18 minutes to achieve)
To finish the dish, remove from heat, season and stir in the butter and Parmesan.

carluccios ©Antonio Carluccio, founder of Carluccios Caffes

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Aksel Ritenis

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