Morel Risotto

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• 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

Recipe

• 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.