Morels are a wonderful mushroom to use in cooking if you give them a chance to take the center stage. I love the taste and texture of a creamy risotto, but being lactose intolerant means that I have to find ways to get similar results without giving myself an upset stomach. This recipe can be made with dairy or alternatives, so it’s great for anybody to try!

If using rehydrated morels, I recommend saving the liquid used as broth to pack as much flavor in this dish as possible. You can also use a mix of mushroom broth with vegetable, or chicken broth.

Ingredients

• 4 oz morels
• 1 clove garlic
• 1 tablespoon of cooking oil or butter
• 1 tablespoon minced onion
• 1/4 teaspoon salt (or more to taste)
• 3/4 cup rinsed Arborio rice
• 1/4 cup white wine
• 2 and 1/2 cups broth (mushroom, vegetable, or chicken)
• 2 tablespoons heavy cream (or 1 tablespoon greek yogurt + 1 tablespoon milk or milk alternative)
• Choice of cheese – optional
• Green onion or sprouts for garnish – optional

Instructions

1. Clean, prep, and slice morels, leaving a few whole for garnish.
2. Sauté onion in a medium sized pot for about 1 minute in cooking oil or butter.
3. Add morels to pan and sauté for an additional 2 minutes. Sprinkle with salt.
4. Add wine to pot, stirring until it has absorbed and evaporated.
5. Add rinsed Arborio rice and 1 cup of broth to pot. Stir frequently until most of the liquid is absorbed.
6. Continue to add broth 1/2 cup at a time, allowing the rice to absorb the liquid.
7. After the rice has fully cooked, and heavy cream or alternatives, and cheese, then stir.

Serves 3-4.