Morel Mushroom and Prawn Risotto

Indulge in a creamy Morel Mushroom and Prawn Risotto, a dish that elegantly marries the rich, earthy flavours of morel mushrooms with the delicate sweetness of fresh prawns.

Ingredients:

• 300g Arborio rice
• 200g fresh morel mushrooms, cleaned and sliced
• 200g raw prawns, peeled and deveined
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 1 litre vegetable or fish stock
• 100ml dry white wine
• 50g Parmesan cheese, grated
• 50g unsalted butter
• Fresh parsley, chopped, to serve
• Olive oil
• Sea salt and freshly ground black pepper

Method:

1. In a saucepan, bring the stock to a gentle simmer and keep it warm throughout the cooking process.

2. In a large pan, heat a drizzle of olive oil and half the butter over medium heat. Sauté the onion until softened, then add the garlic and cook for an additional minute.

3. Stir in the morel mushrooms and cook for about 5 minutes, allowing their flavours to meld. Add the Arborio rice and toast it for a minute, stirring continuously until the grains are translucent.

4. Pour in the white wine, stirring until it is mostly absorbed. Gradually add the warm stock, one ladle at a time, stirring continuously. Allow the risotto to absorb the liquid before adding more, which should take about 18-20 minutes.

5. When the rice is al dente, stir in the prawns. Cook for a further 3-4 minutes until they are pink and cooked through. Remove the pan from the heat.

6. Stir in the remaining butter and Parmesan cheese, season with salt and pepper to taste, and let it rest for a minute.

7. To serve, spoon the risotto into bowls and garnish with chopped parsley for a touch of colour and freshness.

Enjoy your Morel Mushroom and Prawn Risotto, a beautiful dish that showcases the luxurious flavours of the season!

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