Morel Risotto

By Kplmrm

Serve with roast chicken or pan-seared pork chops. If you can't find fresh morels, substitute 1 ounce dried ones. Soak in 1 cup hot water for 30 minutes; drain and halve lengthwise.

Yield: 8 servings (serving size: about 1/2 cup)

Calories:198
Fat:8.7g (sat 3.4g,mono 3.9g,poly 0.8g)
Protein:7.5g
Carbohydrate:21.9g
Fiber:1.5g
Cholesterol:22mg
Iron:0.5mg
Sodium:237mg
Calcium:78mg

Ingredients

• 4 cups Homemade Chicken Stock
• 2 tablespoons extra-virgin olive oil
• 1/4 cup chopped shallots
• 1/4 cup finely chopped onion
• 1 teaspoon thyme leaves
• 1/2 pound morel mushrooms, halved lengthwise
• 1 cup uncooked Carnaroli or Arborio rice or other medium-grain rice
• 1/4 cup dry vermouth
• 1/2 cup (2 ounces) grated fresh pecorino Romano cheese
• 1/4 cup heavy whipping cream
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 2 tablespoons chopped fresh chives

Details

Servings 8
Adapted from find.myrecipes.com

Preparation

Step 1

1. 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.