 |
Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
|
Cooking Light May 2010 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 |
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. 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.
3. Add rice; cook 1 minute, stirring frequently. Stir in vermouth; cook 30 seconds or until liquid is nearly absorbed, stirring constantly.
4. Stir in 1 cup stock; cook 4 minutes or until the liquid is nearly absorbed, stirring frequently.
5. 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.
6. Remove from heat; top with chives.
|
|