Morel Risotto
Ingredients
- 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 ⓘ
Instructions
- 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.
Nutrition & Diet Analysis (per serving)
573
kcal
29% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).