Morel Mushroom Risotto Recipe

In a saucepan, heat the broth and keep it hot.

In a separate pan, heat the olive oil over medium heat. Add the onion and garlic and sauté until transparent.

Add rice and cook for 1-2 minutes until well-coated with oil.

Pour in the white wine and let it cook until absorbed. Follow by adding 1 cup of the hot broth and stirring constantly until the broth is absorbed.

Continue to add the hot broth, 1 cup at a time, stirring constantly until the broth is absorbed before adding another.

After about 20 minutes of cooking, add the sliced mushrooms and continue to cook for 10 more minutes.

Once the risotto is cooked and the rice is al dente, stir in the grated Parmesan cheese. Season with salt and pepper.

Serve hot, garnished with extra Parmesan cheese and fresh herbs if desired.