Arroz meloso with morels

Name: Arroz meloso with morels
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Cuisine: Mediterránea
Ingredients: 10.6 oz arborio rice; 7 oz fresh morel mushrooms; 2.8 oz shallot; 2 cloves garlic; 3 tbsp butter; 1 tbsp olive oil; 3.8 cups vegetable stock; 1/2 cup dry white wine; 2.1 oz grated Parmesan cheese; 1/3 cup light cream; 1 whole lemon; 2 tbsp fresh chives; 1 tsp salt; 1/2 tsp black pepper

Creamy, silky rice with morel mushrooms.

15 minPrep

30 minCook

45 minTotal

4Servings

Vegetarian

Ingredients

Adjust servings

300 g arborio rice
200 g fresh morel mushrooms (limpias and cut por the mitad)
80 g shallot (chopped fina)
2 cloves garlic (chopped)
40 g butter
15 ml olive oil
900 ml vegetable stock (hot)
120 ml dry white wine
60 g grated Parmesan cheese
80 ml light cream
1 unit lemon (zest fina and 1 tbsp of zumo)
10 g fresh chives (chopped)
5 g salt (or to taste)
2 g black pepper (freshly ground)

Nutrition facts

per serving

430 kcal

Calories

11 g

Protein

46 g

Carbs

20 g

Fat

3 g

Fiber

43 g

Net carbs

Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.

Allergens

DairySulfites

Instructions

1
1. Heat the vegetable stock in a small saucepan over low heat until very hot, but not boiling.
2
2. In a wide skillet or shallow pot, melt half of the butter with the olive oil over medium heat. Add the morel mushrooms and sauté for 3 to 4 minutes until tender and lightly golden. Remove a small portion to use as garnish at the end.
3
3. Add the shallot and cook for 2 minutes until softened. Stir in the garlic and cook 30 seconds more, making sure it does not burn.
4
4. Add the arborio rice and toast it for 1 to 2 minutes, stirring, until the grains look glossy around the edges.
5
5. Pour in the dry white wine and cook, stirring, until the liquid is almost fully reduced.
6
6. Add one ladle of hot stock and cook over medium heat, stirring often. When the rice has absorbed most of the liquid, add more stock. Repeat for 18 to 20 minutes until the texture is creamy and the rice is tender with a slight bite.
7
7. Stir in the light cream, the remaining butter, grated Parmesan cheese, lemon zest, lemon juice, salt, and black pepper. Mix for 1 minute until creamy and glossy.
8
8. Turn off the heat, add most of the fresh chives, and let it rest for 1 minute.
9
9. Serve the rice immediately and finish with the reserved morels and the remaining chives on top.

Chef tips

Rinse the morels quickly and dry them well so they do not absorb too much water. If the rice thickens too much while resting, loosen it with a little extra hot stock before serving.

Substitutions

You can replace morels with mixed mushrooms if needed. Parmesan can be swapped for Grana Padano, and the cream can be replaced with plant-based cream for a dairy-free version, adjusting the butter and cheese as well.

What I used to make it

Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.

Illustrative image
T-fal Ultimate Hard Anodized 12" Non-Stick Pan
Eggs, omelets and stir-fries
- Eggs and omelets that don’t stick
- Comfortable, sturdy handle
- Use wooden or silicone utensils
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Illustrative image
Victorinox Fibrox Pro 8" Chef’s Knife
Chopping, slicing and cutting strips
- The knife I use most when cooking
- Chops, slices and cuts into strips
- Keep it sharp and hand-dry it
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Illustrative image
Teakhaus Teak Cutting Board
Stable base for chopping
- Stable surface for chopping
- Gentle on your knife edge
- Hand-wash and let it dry
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