Morel Risotto


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Servings: 4
  • 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
  • Bring Homemade Chicken Stock to a simmer in a small saucepan (do not boil). Keep warm over low heat.
  • 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.
  • Add rice; cook 1 minute, stirring frequently. Stir in vermouth; cook 30 seconds or until liquid is nearly absorbed, stirring constantly.
  • Stir in 1 cup stock; cook 4 minutes or until the liquid is nearly absorbed, stirring frequently.
  • 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.
  • Remove from heat; top with chives.

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