Morel Risotto

Name: Morel Risotto
Ingredients: 4 cups homemade chicken stock; 2 tablespoons extra-virgin olive oil; 1/4 cup chopped shallot; 1/4 cup finely chopped onion; 1 teaspoon thyme leaves; 1/2 lb morel, halved lengthwise; 1 cup uncooked arborio rice; 1/4 cup dry vermouth; 1/2 cup grated fresh pecorino romano cheese; 1/4 cup heavy whipping cream; 1/2 teaspoon salt; 1/4 teaspoon fresh ground black pepper; 2 tablespoons chopped fresh chives

13 ingredients

6 steps

Ingredients

4 cups homemade chicken stock
2 tablespoons extra-virgin olive oil
1/4 cup chopped shallot
1/4 cup finely chopped onion
1 teaspoon thyme leaves
1/2 lb morel, halved lengthwise
1 cup uncooked arborio rice
1/4 cup dry vermouth
1/2 cup grated fresh pecorino romano cheese
1/4 cup heavy whipping cream
1/2 teaspoon salt
1/4 teaspoon fresh ground black pepper
2 tablespoons chopped fresh chives

Directions

1

Bring Homemade Chicken Stock to a simmer in a small saucepan (do not boil). Keep warm over low heat.
2

2. Heat oil in a large saucepan over medium heat. Add shallots, onion, and thyme to pan; cook 5 minutes or until tender, stirring frequently. Add mushrooms; cook 1 minute.
3

Add rice; cook 1 minute, stirring frequently. Stir in vermouth; cook 30 seconds or until liquid is nearly absorbed, stirring constantly.
4

Stir in 1 cup stock; cook 4 minutes or until the liquid is nearly absorbed, stirring frequently.
5

Add remaining stock, 1/2 cup at a time, stirring constantly until each portion of stock is absorbed before adding the next (about 25 minutes total). Add cheese, cream, salt, and pepper; cook 2 minutes.
6

Remove from heat; top with chives.