Spring Morel Mushroom Risotto

Spring is here, and with it comes the bounty of the forest: fresh morel mushrooms. We've used these tender and earthy mushrooms to create a delectable and creamy risotto that's sure to satisfy your taste buds.

Our Spring Morel Mushroom Risotto starts with a base of sautéed shallots and garlic, followed by toasty Acquerello 7-Year Risotto Rice and a generous amount of chopped morels. We then simmer the rice in a flavorful broth made with your choice of beef, chicken, or vegetable stock or bone broth of your choice until it's tender, creamy, and just right.

Finally, we add a sprinkle of fresh herbs for a touch of brightness and a pop of color. Don't forget to add some shaved Parmigiano Reggiano D.O.P. on top. The result is a luxurious and hearty dish that's perfect for a fancy dinner or a cozy night in.

Come and indulge in our Spring Morel Mushroom Risotto. You won't be disappointed. Links included below to easily shop our ingredient list for this recipe to make this dish for dinner tonight. We always recommend substituting any ingredient for your favorites or depending on seasonality if something isn't available so you can make this dish year round.

Get creative and make this recipe your own! There are no rules when it comes to cooking. Just have fun. 


1 quart stock (beef, chicken or vegetable stock)
2 to 3 cups water
2 tablespoons butter
1/2 cup minced shallot, leek or onion
2 garlic cloves, minced
2 cups risotto rice (check out our chef cult-favorite Acquerello 7-Year Risotto Rice with enhanced nutrients and health benefits for the best results)
1/2 pound fresh Morels, or 1 ounce dried, chopped (or sub for another seasonal fresh mushroom of your choice)
Sea Salt (to taste)
Cracked Pepper (to taste)
2 tablespoons chopped chives or parsley
Wedge of Parmigiano Reggiano D.O.P., shaved (optional for topping at the end)


    In a large pot, heat the stock and water together over medium heat until hot. Keep the mixture at a low simmer.

    In a large, heavy-bottomed pot or Dutch oven, melt the butter over medium heat. Add the minced shallot, leek or onion and sauté until translucent, about 3-5 minutes. Add the minced garlic and stir for an additional 30 seconds.

    Add the rice to the pot and stir to coat the grains in the butter and vegetable mixture. Cook, stirring frequently, for about 2-3 minutes or until the grains are slightly toasted.

    Add the chopped morels to the pot and stir to combine with the rice. Continue to cook, stirring frequently, for about 2-3 minutes.

    Ladle in one cup of the hot stock mixture into the pot and stir gently until the liquid is absorbed. Continue to add the stock mixture one cup at a time, stirring frequently and waiting until the liquid is absorbed before adding more. Cook for about 20-25 minutes or until the rice is tender and creamy but still firm to the bite.

    Season the risotto with salt to taste. Stir in the chopped chives or parsley.

    Serve the risotto hot in bowls, garnished with additional chopped herbs and sprinkle with shaved Parmigiano Reggiano D.O.P. if desired.

    Enjoy your Spring Morel Mushroom Risotto!

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