Ingredients
2 cups Arborio Risotto rice, uncooked
2 cups fresh morel mushrooms, cleaned
1/2 cup finely minced green pepper
1/4 cup finely minced shallots
1 Tablespoon fresh dill, chopped fine
2 Tablespoons salted butter
2 Tablespoons Bertolli Olive Virgin Olive oil
4 Cups Chicken broth or stock
3 Cups reserved mushroom water
1 teaspoon sea salt
1/2 teaspoon fresh ground black pepper
1/4 Cup Philadelphia Brand cream cheese
Preparation
Place Mushrooms in a large bowl of salted water to clean off sand or dirt. Let stand for 20 minutes. Remove mushrooms carefully and place in a second bowl of 4 Cups lukewarm water for 20 minutes, “gently” agitating mushrooms to get rid of any excess dirt or sand. Remove mushrooms from water, reserving the water for later.
Cut mushrooms into large pieces, then set aside. If anything feels sandy, just rinse gently under running water to remove.
Next, heat 2 Tablespoons olive oil and 1 Tablespoon butter in a large frying pan. Saute 1/2 cup green pepper and 1/4 cup shallots until green pepper is softened and shallots are translucent. Add 2 cups risotto and stir for about 2 minutes. Stir in 1 Cup chicken broth/stock and continue cooking and stirring until the liquid is almost absorbed. Repeat this process with remaining chicken broth/stock. After last cup of chicken stock/broth has been absorbed, carefully remove 1 cup of mushroom water from reserved 3 cups, trying not to disturb sediment on bottom of bowl. Add this cup and the 2 cups chopped mushrooms, and the reserved sauteed green pepper and shallots and fresh dill to the risotto. Stir until liquid is absorbed. Repeat the stirring/cooking process as with the chicken broth/stock, using the last 1-2 Cups of mushroom water until risotto is creamy and al dente. When Risotto is finished, stir in 1/4 cup cream cheese, salt, pepper and last tablespoon of butter. Serve immediately, garnished with a sprig of fresh dill.
