Cooking and Recipes

Connoisseur Magazine Recipe: Morel And Cep Risotto

Morel And Cep Risotto
Written by Aksel Ritenis

Morel And Cep RisottoSERVES 4



INGREDIENTS


  • 300g fresh ceps, cleaned, sliced
    55g dried morels, soaked in warm water for 30 mins
    1.5 litres of chicken or vegetable stock
    2 tbsp of olive oil
    20g of butter
    1 medium onion, finely sliced
    350g of Carnaroli, Vialone Nano or Aborio rice
    salt and pepper to taste


TO FINISH


  • 55g freshly grated Parmesan
    55g butter


COOKING METHOD

About the author

Aksel Ritenis

Axel is the Editor and Publisher of Connoisseur Magazine "for the Finer Things in Life" and has been the custodian of the magazine for over 10 years and leader of a team of freelance Journalists and Community Members who continue to make it all happen!-Join the Team at Connoisseur Magazine!

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