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.
68 K 3.8/5 (14 reviews)
1 hour 55 min.
Easy
18 people
11 IngredientsLast modified on: September 4th 2018
For 18 people, you will need:
- 1
180 ml dried morels - 2
3 onions - 3
1 litre 50 ml Vin Jaune - 4
1050 ml water - 5
3 chicken stock cubes - 6
15 tablespoons olive oil - 7
972 mls rice - 8
92.88 mls butter - 9
2 Mont d'or cheese - 10
salt - 11
pepper
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Times for this recipe
Preparation: 20 min.
Resting: 1 hour
Cooking: 40 min.
All in all: 1 hour 55 min.
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
Rehydrate 180 ml dried morels, set aside the mushrooms "jus" (juice) you got.
Stage 3 - 3 min.
Prepare the stock for the risotto: Pour 1 litre 50 ml Vin Jaune into a large jug, add the same quantity of morel "jus" (from stage 1), then add 3 chicken stock cubes diluted in 1050 ml water.
Mix.
Mix.
Stage 4 - 2 min.
Pour 15 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 972 mls 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 92.88 mls 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 2 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!
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 | 180 RDI=70 % | 220 RDI=20 % | 470 RDI=70 % | 6,760 RDI=340 % | 28,310 RDI: 340 % |
| Per 100 g | 4 RDI=2 % | 6 RDI=1 % | 10 RDI=2 % | 190 RDI=9 % | 790 RDI: 9 % |
| Per person | 9 RDI=4 % | 10 RDI=1 % | 30 RDI=4 % | 380 RDI=20 % | 1,570 RDI: 20 % |
How much will it cost?
- For 18 people : 151.30 €
- Per person : 8.45 €
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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)
Water
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Vin Jaune
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Rice
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Dried morels
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