INGREDIENTS
20 medium-size fresh morel mushrooms
2 tbsp unsalted butter, plus more for cooking mushrooms
5 1/2 cups chicken stock
1/2 lb chanterelle mushrooms
1/2 porcini mushrooms
1 small yellow onion, finely chopped
3/4 cup white wine
1 1/4 cups carnaroli rice
2.5 oz mascarpone cheese
6 tbs grated parmesan cheese
salt
Espelette pepper
For serving:
jamôn iberico shavings
parmsesan cheese shavings
DIRECTIONS
Sweat the morels in a little butter, do not let them brown. Add half cup of chicken stock and braise them tender. Pan fry the chanterelles and porcinis in a little butter and a pinch of salt...Sauté the onion in two tablespoons of butter for five minutes. Add the white wine and let it cook away completely. Add the rice and stir until the grains are coated. Add a ladleful of chicken stock and let it cook away, stirring. Continue adding ladlefuls of chicken stock, stirring, allowing it to cook away before the next addition. When all the chicken stock is cooked away, add the mascarpone and parmesan; adjust seasoning if needed. To serve, spread the risotto in a dish and garnish with the mushrooms, jamôn ibérico shavings, and parmesan shavings.
