 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
|
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. 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 |
Directions:
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.
|
|