Morel Risotto |
Name: |
Jennifer Miller |
Base: |
JB Andrews |
Recipe: |
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
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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