Morel risotto with Vin Jaune and Mont d'Or


Morel risotto with Vin Jaune and Mont d'Or
This is a rather special risotto recipe with Morel mushrooms, cooked with Jura Vin Jaune wine, and with Mont d'Or cheese added just before serving to make it extra creamy.

With the trio of morels, Vin Jaune and Mont d'Or, this is an ideal way to bring together the delicious flavours of the Franche-Comté region.
58 K 3.8/5 (14 reviews)
Grade this recipe:
Keywords:
Last modified on: September 4th 2018
For 6 people, you will need:

Change to the quantities for:
Times for this recipe
Preparation: 20 min.
Resting: 1 hour
Cooking: 40 min.
All in all: 1 hour 55 min.
When should you start or finish this recipe?
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time

Step by step recipe


Stage 1 - 1 hour
Morel risotto with Vin Jaune and Mont d'Or
Rehydrate 60 g dried morels, set aside the mushrooms "jus" (juice) you got.

Stage 2 - 5 min.
Morel risotto with Vin Jaune and Mont d'Or
Meanwhile, Prepare 1 onion and chop finely.

Set aside.

Stage 3 - 3 min.
Morel risotto with Vin Jaune and Mont d'Or
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.

Stage 4 - 2 min.
Morel risotto with Vin Jaune and Mont d'Or
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.

Stage 5 - 3 min.
Morel risotto with Vin Jaune and Mont d'Or
Tip in 300 g rice all at once and stir frequently until the rice turns translucent, or "pearls".

Stage 6
Morel risotto with Vin Jaune and Mont d'Or
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.

Stage 7 - 30 min.
Morel risotto with Vin Jaune and Mont d'Or
The rice should be fully cooked and the risotto still quite "wet".

Stage 8 - 4 min.
Morel risotto with Vin Jaune and Mont d'Or
Melt 30 g butter in a frying pan on medium heat and add the morels.

Sauté them in the butter for a few minutes...

Stage 9 - 1 min.
Morel risotto with Vin Jaune and Mont d'Or
...then add to the risotto. Mix well.

Stage 10 - 2 min.
Morel risotto with Vin Jaune and Mont d'Or
Cut the top rind off ½ Mont d'or cheese.

Stage 11 - 3 min.
Morel risotto with Vin Jaune and Mont d'Or
Spoon the cheese out of its rind and add to the risotto.

Mix well and stir until the cheese is melted.

Stage 12
Morel risotto with Vin Jaune and Mont d'Or
Your morel risotto with Vin Jaune and Mont d'Or is ready - enjoy!

Stage 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).
And to drink?
Without hesitation, a Jura white. The same wine as used in the recipe is the perfect accompaniment.
Keeping: Several days in the fridge, covered with plastic film.
Source: Home made.
Nutritional information
Proteins (gr)Carbohydrates (gr)Fats (gr)Energy value (in k-calories)Energy value (in k-joules)
Whole recipe60 RDI=20 %70 RDI=7 %160 RDI=20 %2,250 RDI=110 %9,440 RDI: 110 %
Per 100 g3 RDI=1 %4 RDI=0 %10 RDI=2 %150 RDI=7 %610 RDI: 7 %
Per person9 RDI=4 %10 RDI=1 %30 RDI=4 %380 RDI=20 %1,570 RDI: 20 %
The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,000 k-calories (or 8,400 k-joules) per day for a woman Change to a man
Possible allergens in this recipe: Sulfites, Milk
How much will it cost?
  • For 6 people : 50.45 €
  • Per person : 8.45 €

Change currency:

Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
Other recipes you may also like
Scallops with crunchy vegetables and wine sabayon
Scallops with crunchy vegetables and wine sabayon
This is a bed of vegetables cut small, lightly cooked to stay crunchy. The scallops are cut in half and fried, filled with a morsel of foie gras, and served coated with a savoury reduced white wine sabayon. It entails some work, but the result is impresive.
June 11th 2011306 K4 2 hours 60 min.
Rice pudding (riz au lait)
Rice pudding (riz au lait)
My personal version of this classic family recipe.
December 18th 2018393 K5 40 min.
Clarified butter
Clarified butter
This is a way of melting butter to eliminate all the impurities. The clarified butter can then be heated without spoiling, and is more digestible. It is ideal for cooking at high temperatures where small black specks would spoil the appearance, or for emulsified sauces like béarnaise or mousseline.
June 21th 2017458 K4.2 2 hours 15 min.
Breton galettes (pancakes)
Breton galettes (pancakes)
Of uniquely Breton origin, this is a buckwheat pancake on which you cook an egg with ham and cheese before folding it over. Easy and quick to make, it's an ideal answer to the question "what are we going to eat this evening?".
February 21th 2011216 K 23.9 20 min.
Four-tier glasses
Four-tier glasses
This starter recipe, served in a glass, consists of four tiers of different vegetable preparations. Each can be made the day before, and it's only the assembly that is tricky.
June 2nd 2015260 K5 1 hour 40 min.
News list of cooking-ez.com

Sign up to receive the latest recipes (next batch due to be sent on 2024-12-22)

*Your e-mail Your first name or nickname
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Posted by:
I am not a leaving thing
Follow this recipe
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.

Back to top of page