Creamy rice with dried morels, baby spinach, and light pecorino lemon cream

Instructions

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   1. Place the dried morels in a bowl with 400 ml (1.7 cups) hot water and let them rehydrate for 15 minutes. Drain, gently rinse to remove any grit, and cut them in half if large. Strain the soaking liquid through a fine sieve or cheesecloth and reserve it.

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   2. In a saucepan, keep the vegetable broth hot together with the strained morel soaking liquid, without letting it boil vigorously.

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   3. In a wide pot, heat the olive oil over medium heat. Add the shallot and cook for 3 minutes until translucent. Stir in the garlic and the rehydrated morels, and sauté for 2 more minutes. Add half of the thyme leaves.

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   4. Add the arborio rice and stir for 1 to 2 minutes to toast it lightly. Pour in the dry white wine and cook, stirring, until it has almost completely evaporated.

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   5. Begin adding the hot broth, one ladle at a time, stirring often and waiting until the rice has absorbed most of the liquid before adding more. Cook this way for 18 to 20 minutes, until the rice is creamy and al dente.

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   6. While the rice cooks, make the light cream: in a small saucepan, warm the cream over low heat without letting it boil. Add 40 g (1.4 oz) pecorino, the finely grated zest of the lemon, 15 ml (1 tbsp) lemon juice, and a pinch of black pepper. Stir until smooth and keep warm.

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   7. When the rice has 2 minutes left, add the baby spinach, the remaining thyme, the butter, and the remaining 20 g (0.7 oz) pecorino. Stir until the spinach wilts and the rice looks glossy and creamy. Adjust with salt and black pepper.

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   8. Turn off the heat and let the rice rest for 1 minute. Serve immediately and spoon the light pecorino-lemon cream over each portion. If you want to keep the plates warm, you can heat them briefly in the oven at 160 °C / 320 °F for 3 to 4 minutes before serving.