Champagne Risotto with Morels

Ingredients

• 25 g dried morel mushrooms
• 1 onion
• 2 tbsp olive oil
• 200 g arborio rice
• 200 ml champagne (or sparkling wine or white wine)
• 400 ml veal stock (from the glass)
• 100 g crème fraîche
• Salt
• ground pepper
• 1 tbsp coarsely chopped flat‑leaf parsley
• 40 g freshly grated Parmesan

Instructions

1. 1.

   Soak morel mushrooms in lukewarm water for 20 minutes. Drain, let them dry and cut larger ones into smaller pieces.

2. 2.

   Peel and finely dice the onion. Heat olive oil in a pot, sauté the onion until translucent. Stir in the rice and cook until it becomes glassy. Add the morels, deglaze with champagne, then gradually stir in the veal stock while cooking until the rice is tender (about 20‑25 minutes).

3. 3.

   Stir in crème fraîche, season with salt and pepper, fold in parsley, and serve sprinkled with parmesan.

4. 4.