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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.

66 K 3.8/5 (14 reviews)

1 hour 55 min. difficulté

Easy

50.45 €

6 people

11 Ingredients

Last modified on: September 4^th 2018

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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

Change to the quantities for:

2 people 3 people 6 people 12 people 18 people

Change measures:

Metric

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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.

Meanwhile, Prepare 1 onion and chop finely.

Set aside.

Stage 3 - 3 min.

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.

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.

Tip in 300 g rice all at once and stir frequently until the rice turns translucent, or "pearls".

Stage 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.

Stage 7 - 30 min.

The rice should be fully cooked and the risotto still quite "wet".

Stage 8 - 4 min.

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.

...then add to the risotto. Mix well.

Stage 10 - 2 min.

Cut the top rind off ½ Mont d'or cheese.

Stage 11 - 3 min.

Spoon the cheese out of its rind and add to the risotto.

Mix well and stir until the cheese is melted.

Stage 12

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 recipe	60 RDI=20 %	70 RDI=7 %	160 RDI=20 %	2,250 RDI=110 %	9,440 RDI: 110 %
Per 100 g	3 RDI=1 %	4 RDI=0 %	10 RDI=2 %	150 RDI=7 %	610 RDI: 7 %
Per person	9 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

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