morel risotto – Eat, Play, Love

For those of you new to this blog, our mission is to cook recipes from different countries around the world. We try to stick to traditional recipes or popular recipes for the most part. It’s been a great way for us to try new foods and learn about different cultures. My favorite part about our journey is that the kids are fully involved. They pick the countries, cook with us and of course provide their “spoon ratings” to the dish. It’s been a great experience for all four of us and we’ve learned so much – especially the kids, but us grown-ups too.

But, as you may have noticed, things get a little off-focus in the summer – and we wouldn’t have it any other way. We have birthdays, anniversaries and vacations all of which we celebrate to the fullest. It’s a little taste of our family’s culture and traditions if you will. So this week, I’m putting our vacation post and French recipes on hold because Mike is whisking me away for the weekend. This week we celebrated 13 wonderful years together – a full baker’s dozen.

Not to worry though, I won’t leave you without a bit of deliciousness. We were fortunate enough to find fresh morels at the farmer’s market this week. Instantly we knew what we were going to make for our anniversary dinner.

A morel risotto. We love our risottos and we especially love an earthy, savory risotto. This recipe did not disappoint.

It had that umami type flavor – at least for us. The morels are similar to a truffle. They are earthy, meaty, mushroom-y, but slightly sweeter than truffles.

It was just the flavors we were hoping for and made for a fabulous anniversary dinner.

Needless to say, it was four spoons for both Mike and I. We cooked and served this one after the kids went to bed. 🙂 So, if you’re lucky enough to get your hands on some fresh morels, take advantage. They certainly live up to the hype and deliver an amazing flavor.

Print this recipe: Morel Risotto

But if morels and mushrooms or risottos aren’t your thing, since Mike and I are off to Michigan I thought I’d share a few delicious recipes from the Great Lakes State. Enjoy and see you next week for our regular programming (or regular summer programming anyway).