Morel Risotto with Citrus Butter and Chicken Mousse
At Maude, we use Acquerello Carnaroli rice. It’s grown in the Piedmont region of northern Italy on a family farm where rice has been cultivated since the 16th century. It combines the essential nutritional value of brown rice with the cooking characteristics of superior white rice, absorbing liquids well without becoming sticky. The aged grains are gently hulled to preserve the integrity of the rice and its germ.
Ingredients
2 ounces unsalted butter, at room temperature
1/2 teaspoon lemon zest
1 teaspoon fresh lemon juice
Kosher salt and freshly ground white pepper
1 tablespoon olive oil
2 tablespoons finely chopped shallot
1 cup Acquerello Carnaroli rice*
1/2 cup dry white wine
4 cups chicken stock, hot
3 tablespoons crème fraîche, whipped
1/3 cup finely grated 8-month-age El Trigal Manchego
1 tablespoon finely chopped fresh chives
12 Stuffed Butter-Poached Morels (see recipe)
Directions
PREP TIME
MINS
COOKING TIME
MINS
Serves
Make-Ahead:
The citrus butter can be made up to 3 days ahead, stored airtight and refrigerated.
In a small bowl, whisk the butter, lemon zest and juice to blend well. Season to taste with salt. Set the citrus butter aside.
Heat a large heavy sauté pan over medium-high heat. Add the oil and shallots and sauté for about 1 minute, or until tender. Add the rice and stir to coat with the oil. Add the wine and simmer, stirring constantly, for about 1 minute, or until most of the wine has evaporated. Add about 1 cup of the hot stock, and cook, stirring almost constantly until it is absorbed. Continuing to add the broth 1 cup at a time, stirring until each addition is almost completely absorbed before adding more, and cooking for about 17 minutes, or until the rice is al dente (the center of a grain of rice should be slightly firm when bitten into) and has formed a creamy sauce.
Stir in the reserved citrus butter, then stir in the crème fraîche. Add the Manchego and stir until the risotto thickens slightly. Season with salt and white pepper. Stir in the chives.
For a canapé, spoon about 1/4 cup of the risotto into each small bowl. Top each with 1 stuffed morel and serve.
For a starter-size portion, spoon about 3/4 cup of the risotto into each of 4 soup plates. Top each with 3 stuffed morels and serve.
