Morel Mushroom Risotto

Serves 2 people
Cooking time: 40 minutes

2 tablespoons extra virgin olive oil, plus more for drizzling
1/4 cup shallots, peeled and chopped
1/2 cup morel mushrooms, stems removed and halved
1 cup arborio rice
1/2 cup dry white wine
4 cups vegetable broth, preferably homemade
1/2 cup Parmesan Reggiano, grated
salt and pepper

Add the vegetable stock to a sauce pan and warm over medium low heat.

Heat the olive oil in a heavy bottomed pan over medium heat. Add the shallots and saute until translucent, about 4 minutes. Next, add the mushrooms and saute until they soften and their juices release. Add the rice and stir to combine. Cook for another one to two minutes. Pour in the white wine and cook until absorbed, stirring occasionally.

Once the wine has been absorbed, add the vegetable stock 1/2 a cup at a time, stirring until absorbed before adding more stock. Continue cooking the rice in the stock until it's cooked al dente (you may not use all of the stock). When the rice is cooked, finish the risotto by stirring in the parmesan and a little more olive oil. Season to taste with salt and pepper. Enjoy!

Source for Ingredients
morel mushrooms from LA FungHi (Hollywood Farmers Market)

organic carrots, organic celery and organic onions from Hollywood Farmers Market

extra virgin olive oil, Parmesan Reggiano, organic shallots and Arborio rice from Trader Joe's