Morels, spinach and red wine risotto
Italy
Prep: 10 minutes
Cook: 25 min
Difficulty: Easy
It’s mushroom season, and this new vinegary risotto recipe is marvellous!
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Ingredients
To delight
2
people
30
g
morel mushrooms
1
onion
1
garlic clove
1
cĂ s
olive oil
150
g
risotto rice
10
cl
red wine
1.2
l
vegetable stock
50
g
fresh spinach
Directions
Step 1
Soak the morels in boiling water and finely chop the onion and garlic.
Step 2
Heat a large pan with the olive oil and add the onion and garlic.
Step 3
When they get brown, add the rice and stir until the grains become transparent.
Step 4
Add the red wine and wait until absorbed.
Step 5
Reduce to medium heat and add a paddle of stock. Simmer for 20-25mn, stirring and adding stock gradually as it gets absorbed.
Step 6
Add the mushrooms, spinach, stir well and simmer until they get tender.
Step 7
Bon appétit !
