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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 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.
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