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.
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.
18,3893.8/5 for 13 ratings
Grade this recipe: Last modified on: September 4th 2018
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
How long does it take?
Time required for this recipe:
Keeping: Several days in the fridge, covered with plastic film.
| Preparation | Resting | Cooking | Start to finish |
|---|---|---|---|
| 17 min. | 1 hour | 36 min. | 1 hour 53 min. |
At what time?
- When will I finish if I start the recipe at a certain time?
When should I start for the recipe to be ready at a certain time?
Step by step recipe
Stage 1 - 1 hour
Rehydrate 60 g dried morels, set aside the mushrooms "jus" (juice) you got.
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.
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.
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.
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...
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.
Mix well and stir until the cheese is melted.
Stage 12
Your morel risotto with Vin Jaune and Mont d'Or is ready - enjoy!
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.
Nutritional information
| Whole recipe | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 2,254 Kcal or 9,437 Kj | 60 gr | 74 gr | 158 gr |
| 113 % | 23 % | 7 % | 24 % |
| Per 100 g | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 145 Kcal or 607 Kj | 4 gr | 5 gr | 10 gr |
| 7 % | 1 % | <1 % | 2 % |
| Per person | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 376 Kcal or 1,574 Kj | 10 gr | 12 gr | 26 gr |
| 19 % | 4 % | 1 % | 4 % |
How much will it cost?
- For 6 people : 50.42 €
- Per person : 8.40 €
Source
Home made.More recipes?
This recipe uses (among others) | Vin Jaune: You can check-out other recipes which use it, like for example: Cream sauce with Vin Jaune, Cream sauce with Vin Jaune, ... All |
| Water: You can get more informations, or check-out other recipes which use it, for example: Mustard baps, Pistachio powder or paste, Spaghetti Bolognese, Seeded loaf, Cheese tart, ... All |
| Rice: You can check-out other recipes which use it, like for example: Paella, Chicken with rice and leeks, How to cook rice in rice-cooker, Pilau rice, Turmeric risotto, ... All |
| Dried morels: You can check-out other recipes which use it, like for example: How to rehydrate dried mushrooms, Sausage mushroom and cheese crumble, Mushrooms on toast, French style, Paté en croute (terrine in a pie crust), ... All |
Other recipes you may also like
![[Confectioner's custard (Crème pâtissière, or French pastry cream)]](/images/vignettes_150/45.jpg)
Confectioner's custard (Crème pâtissière, or French pastry cream)
Quite similar to crème anglaise but much thicker. It is used in many pastries like choux pastry (pâte à choux) or millefeuille.274,659 303.8/5 for 37 ratings 36 min.
![[Tartiflette]](/images/vignettes_150/62.jpg)
Tartiflette
A personal version of a classic recipe from Savoy.96,979 14.6/5 for 11 ratings 1 hour 27 min.
![[Flambéd bananas ]](/images/vignettes_150/12.jpg)
Flambéd bananas
The trick of this recipe is to end up with bananas caramelised on the outside, still firm on the inside, coated with a tasty syrup which is not 95% butter.72,617 14/5 for 1 ratings 40 min.
![[Crème brulée]](/images/vignettes_150/13.jpg)
Crème brulée
Crème brûlée (burned cream) is quite easy to prepare: it's a simple egg-cream dessert. The only difficulty is in making the delicious crunchy caramel layer on top. The perfect crème brulée (for me) is a cold and soft cream, with on top a nice hot caramel crust. This is a completely new version...186,204 74.3/5 for 7 ratings 4 hours 38 min.
![[Soft fruits in sabayon]](/images/vignettes_150/19.jpg)
Soft fruits in sabayon
This recipe is made by briefly cooking an assortment of soft fruits (raspberries, blackcurrants, blackberries, blueberries, currants...) with a little sugar to glaze them. They are served in a small dish, covered with a delicious sabayon which can be lightly "burned" on surface.79,6223.9/5 for 18 ratings 46 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2020-02-02)
Note: We'll never share your email with anyone else.
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.Note: We'll never share your email 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.
Post your comment or question