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Wild Garlic, Roasted Sweetbread and Morel Risotto

A creamy, sophisticated mushroom risotto topped with glazed morels, crisp sweetbreads, and aromatic fresh wild garlic.

DinnerGourmetMushroomsRisottoWild GarlicSweetbreads
Estimated Nutrition
Calories
1120.6
kcal / serving
4482.4 kcal total
Carbs
103.1g
per serving
412.2 g total
Fat
70.7g
per serving
282.8 g total
Protein
48.9g
per serving
195.4 g total
Cook Time
60
minutes
Serves
4
people
Dietary
Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces
1
ml
Cabernet Sauvignon Vinegar
to taste
100
g
Mushroom Bouillon
Dairy
15
g
Butter
knob for frying shallots
2
tbsp
Mascarpone
3
tbsp
Parmesan
grated
125
g
Butter
cold and diced
1
piece
Parmesan
shavings for garnish
GrainsCereals
500
g
Carnaroli Risotto Rice
Liquids
1.5
l
Vegetable Stock
hot
1.75
l
Veal Stock
1.75
l
Chicken Stock
for mushroom stock
4
tsp
White Wine
200
ml
Chicken Stock
for morels
Meat
240
g
Sweetbreads
calves’ or sheeps’
NutsSeeds
3
tsp
Thyme
finely chopped
1
piece
Salt
to taste
1
piece
Pepper
to taste
OilsFats
15
ml
Olive Oil
for frying
Vegetables
3
piece
Shallots
finely chopped
1
kg
Button Mushrooms
150
g
Ceps
dried porcini mushrooms
20
piece
Morel Mushrooms
2
tbsp
Shallot
minced
40
g
Wild Garlic
1
piece
Wild Rocket
for garnish

Method

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