Morel risotto with Vin Jaune and Mont d'Or

A recipe from cooking-ez.com

For 6 people, you will need:

• 1 60 g dried morels
• 2 1 onion
• 3 350 ml Vin Jaune
• 4 350 ml water
• 5 1 chicken stock cube
• 6 5 tablespoons olive oil
• 7 300 g rice
• 8 30 g butter
• 9 ½ Mont d'or cheese
• 10 salt
• 11 pepper
• Total weight: 1,550 grams

Times:

Preparation	Resting	Cooking	Start to finish
20 min.	1 hour	40 min.	1 hour 55 min.

Step by step recipe

• 1: Rehydrate 60 g dried morels, set aside the mushrooms "jus" (juice) you got.
• 2: Meanwhile, Prepare 1 onion and chop finely.
  Set aside.
• 3: Prepare the stock for the risotto: Pour 350 ml Vin Jaune into a large jug, add the same quantity of morel "jus" (from stage 1), then add 1 chicken stock cube diluted in 350 ml water.
  Mix.
• 4: Pour 5 tablespoons olive oil into a large casserole or saucepan on medium heat. When really hot, add the chopped onion, salt and pepper.
  Cook for 1 minute without colouring.
• 5: Tip in 300 g rice all at once and stir frequently until the rice turns translucent, or "pearls".
• 6: Pour in a little stock and stir frequently until the rice has absorbed all the liquid.
  Repeat this process a number of times until all the stock has been used up.
• 7: The rice should be fully cooked and the risotto still quite "wet".
• 8: Melt 30 g butter in a frying pan on medium heat and add the morels.
  Sauté them in the butter for a few minutes...
• 9: ...then add to the risotto. Mix well.
• 10: Cut the top rind off ½ Mont d'or cheese.
• 11: Spoon the cheese out of its rind and add to the risotto.
  Mix well and stir until the cheese is melted.
• 12: Your morel risotto with Vin Jaune and Mont d'Or is ready - enjoy!
• 13: Without hesitation, a Jura white. The same wine as used in the recipe is the perfect accompaniment.

Remarks

Do try to use a Vin Jaune if you can, even if it is rather expensive. Otherwise, any white wine made with Savignin grapes will do (and at a more reasonable price).

---