Recipe: Saffron and Morel Risotto

We think this is one of the best damned risotto dishes we've ever had. It's very rich. Serves four as a first course.

To the basic recipe add:

1 big pinch of saffron
1/2-1 oz of dried morels
2 tbsp. fresh chopped Italian parsley, with extra for garnish

Soak the morels in 1 cup of hot water until soft (~ 20 minutes). Squeeze the morels dry and cut in half lengthwise. Run them very well under running water. Strain the soaking liquid through a double layer of cheesecloth and a strainer, or through a coffee filter and set aside.

Add the morels when you add the rice. The reserved mushroom soaking water will be the first liquid you add, after the wine. At the same time, add the saffron. Continue to cook as per the recipe. When you add the cheese, also stir in the parsley. Serve and top with a little more parsley and cheese.

If you've got some old red wines that have some mushroomy earthiness to them, this is the dish you want. We've had it with old bordeaux (St. Emilion to be exact) and found it to be a flawless match. An old cabernet or Meritage such as Joseph Phelps Insignia will also work well. We plan on giving it a spin with an old Rioja too.