Sweetbreads With Morels And Fava Bean Risotto

Name: Sweetbreads With Morels And Fava Bean Risotto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 pounds sweetbreads; 1/4 cup flour; Salt and freshly ground black pepper; 4 ounces (1 stick) unsalted butter; 3 cups chicken stock; 2 tablespoons olive oil; 1 onion, peeled and chopped; 8 ounces fresh morels; 1 cup arborio rice; 1/4 cup finely grated Parmesan; 1/2 cup blanched and peeled fava beans; 2 tablespoons pumpkin seed oil

Servings: persons

2 pounds sweetbreads
1/4 cup flour
Salt and freshly ground black pepper
4 ounces (1 stick) unsalted butter
3 cups chicken stock
2 tablespoons olive oil
1 onion, peeled and chopped
8 ounces fresh morels
1 cup arborio rice
1/4 cup finely grated Parmesan
1/2 cup blanched and peeled fava beans
2 tablespoons pumpkin seed oil

1
Soak sweetbreads for at least 8 hours (or overnight), changing water once or twice to remove blood.
2
Put in a saucepan and cover with cold water, then place over medium-high heat to bring to a simmer.
3
When moderately firm and opaque, remove from heat and transfer to ice water to stop cooking.
4
Peel off as much membrane as possible, and remove any fat or gristle.
5
Heat oven to 225 degrees.
6
Place flour in a large mixing bowl and season to taste with salt and pepper.
7
Dredge sweetbreads in mixture and set aside.
8
Place a large nonstick skillet over medium-low heat and melt butter.
9
Add sweetbreads and saute until golden brown and crispy on all sides.
10
Remove from heat and transfer to a baking sheet; keep warm in oven.
11
In a small saucepan, heat chicken stock until just simmering.
12
Place a medium saucepan over medium-low heat, and add olive oil.
13
Add onion and saute until translucent.
14
Add morels and saute until coated with oil, then add rice and saute 1 more minute.
15
Add 1/2 cup chicken stock and stir constantly until all liquid is absorbed.
16
Repeat process using 1/2 cup of stock at a time, until rice is tender yet still firm; all stock may not be needed.
17
Add Parmesan and fava beans to rice, and stir gently to mix.
18
To serve, place equal portions of sweetbreads and risotto on four serving plates.
19
Drizzle pumpkin seed oil over risotto and serve.

902

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 pounds sweetbreads, 1/4 cup flour, Salt and freshly ground black pepper, 4 ounces (1 stick) unsalted butter, and more.

Yes, Sweetbreads With Morels And Fava Bean Risotto falls under the Meat & Poultry category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!