Roasted Morel & Thyme Risotto Cups Recipe

Prep Time 25 mins
Cook Time 45 mins
Rest Time 5 mins
Total Time 1 hr 15 mins
Cooking Method: , ,
Cuisine: ,
Courses: , ,
Difficulty: Intermediate
Cooking Temp: 180  C
Best Season: Spring
Description

These Roasted Morel & Thyme Risotto Cups are a luxurious appetizer that combines earthy morel mushrooms, creamy risotto, and fragrant thyme, all baked into elegant individual cups. Perfect for dinner parties, special occasions, or spring gatherings, this dish captures a balance of rustic flavors and refined presentation.

Ingredients
    For the Risotto Base
  • 1.5 cups Arborio rice
  • 3 tbsp olive oil
  • 1 medium shallot (finely diced)
  • 2 cloves garlic (minced)
  • 1.2 L vegetable stock (kept warm)
  • 0.25 tsp salt (or to taste)
  • 0.25 tsp black pepper (freshly ground)
  • 0.5 cup Parmesan cheese (grated, or vegetarian substitute)
  • 2 tbsp unsalted butter
    • For the Morel & Thyme Mixture
  • 1 cup fresh morel mushrooms (cleaned and halved)
  • 1 tbsp olive oil
  • 1 tbsp fresh thyme leaves
  • 0.25 tsp salt
  • 0.25 tsp black pepper
    • For Assembling the Cups
  • 0.5 cup breadcrumbs (fine, lightly toasted)
  • 2 tbsp Parmesan cheese (grated)
  • 1 tbsp butter (melted)
  • Fresh thyme sprigs (for garnish)
Instructions
    Prepare the Morels
  1. 1
    Preheat oven to 180°C (350°F). Toss the cleaned morels with olive oil, thyme leaves, salt, and pepper. Spread on a parchment-lined tray and roast for 12–15 minutes until tender and slightly crispy at the edges. Set aside.
    2. Cook the Risotto
  2. 2
    In a deep skillet, heat olive oil over medium heat. Add shallots and garlic, sauté until translucent. Stir in Arborio rice and toast for 1–2 minutes until the edges look slightly translucent. Begin ladling in warm vegetable stock, one cup at a time, stirring frequently until absorbed before adding more. Continue for 18–20 minutes, until rice is creamy but al dente. Stir in roasted morels (reserve a few for garnish), Parmesan, butter, salt, and black pepper. Mix gently until creamy.
    3. Shape the Risotto Cups
  3. 3
    In a small bowl, mix breadcrumbs, Parmesan, and melted butter. Lightly grease a muffin tin. Press a thin layer of the breadcrumb mixture into the base of each cup. Spoon risotto mixture on top, pressing lightly so it holds shape. Bake at 180°C (350°F) for 10–12 minutes until lightly golden on top.
    4. Rest & Garnish
  4. 4
    Allow the risotto cups to cool for 5 minutes before gently unmolding. Garnish with reserved roasted morels and fresh thyme sprigs.
Note

Storage: Store leftovers in an airtight container in the fridge for up to 2 days. Reheat in the oven at 160°C for best texture.

Variation: Substitute morels with shiitake or chanterelle mushrooms if fresh morels are unavailable.

Make-Ahead: Risotto can be prepared a few hours in advance, then baked into cups before serving.

Vegan Option: Replace Parmesan with nutritional yeast and butter with olive oil.

Keywords: gourmet, vegetarian, elegant, party appetizer, mushroom recipe
Read it online: https://petitepanini.com/recipe/roasted-morel-thyme-risotto-cups-recipe/