Morel Risotto

By chris5863

Ingredients

• 4 cups Homemade Chicken Stock
• (page 190)
• 2 tablespoons extra-virgin oliv e 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-qreln rice
• 114 cup dry vermouth
• 1 h cup (2 ounces) grated fresh pecorino
• Romano cheese
• 114 cup heavy whipping cream
• 112 teaspoon salt
• 114 teaspoon freshly ground blaek
• pepper
• 2 tablespoons chopped fresh chives

Preparation

Step 1

1. Bring H omemade Chicken Stock to
a simmer in a small saucepan (do not
boil). Keep warm over low heat.
2. H eat oil in a large saucepan over
medium heat. Add shallots, onion, and
thyme to pan; cook 5 min utes or until
tender, stirring frequently. Add mushrooms;
cook 1 minut e. Add rice; cook
1 minute, stirring freque ntly. Stir in vermouth;
cook 30 seconds or until liquid
is nearly absorbed, stirring constantly.
Stir in 1 cup stock; cook 4 minutes or
until th e liquid is near ly absorbe d, sti rring
frequently. Add remaining stoc k,
1;1 cup at a time, srirring cons tantly until
each portion of Slack is absorbe d before
adding the next (about 25 minutes
total). Add cheese, cream, salt, and
pep peri cook 2 minute s. Remove from
heat; top with chives. Yield: 8 servings
(serving size: about 1;, cup ).