With this recipe for morel and wild garlic risotto, Conseiller Culinaire Sidney Bond offers us a delightful way to celebrate spring. Simple to make, this dish brings a touch of sophistication to your table and will surely delight your taste buds. Bon appétit!

Ingredients
- 85g butter
- 1.2 litres veal stock
- 1 small onion, diced
- 300g carnaroli risotto rice
- 150g fresh morels, diced
- 50g wild garlic, finely chopped
- 50g parmesan
- 3 tablespoons olive oil
- Salt

For serving
- 150g fresh morels
- 1 knob butter
- 1 garlic clove, crushed
- Thyme
- Salt and pepper

Method
1. Add 50g of butter to a pan and heat gently. Heat the stock in a separate pan. Add the onions to the pan with the butter, season with salt and cook slowly for 9 minutes without colouring.

2. Add the diced morels and fry until golden. Stir in the rice and cook until translucent.

3. Add about 150ml of hot stock to the rice at a time and continue to cook whilst constantly stirring the rice. Cook for 18 minutes until the rice is soft and any chalkiness has disappeared. Remove from the heat.

4. Add the remaining butter, parmesan and olive oil to the risotto and keep stirring until all the fat has incorporated evenly.

5. Add a generous knob of butter to a hot pan. Once foaming, add the morels reserved for the garnish and a few thyme sprigs and fry gently until the mushrooms are cooked through. Season with salt and pepper.

6. To finish stir the wild garlic through the risotto and check the seasoning. Divide between bowls and garnish with the morels and thyme sprigs.

Ed. With many thanks to Sidney Bond for taking the time to prepare the above recipe. Also, to Chargée de Presse Geneviève Groslière for agreeing that the Chaîne News Online could republish it, the recipe having first appeared in “Ailleurs”, the e-Newsletter of the Bailliage of France.

Ed. The photo shows the risotto being served as the base for a delicious main course.