Morel Risotto

Morel Risotto Recipe
Photo: Randy Mayor; Styling: Leigh Ann Ross
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.

Yield:

8 servings (serving size: about 1/2 cup)

Recipe from

Nutritional Information

Calories 198
Fat 8.7 g
Satfat 3.4 g
Monofat 3.9 g
Polyfat 0.8 g
Protein 7.5 g
Carbohydrate 21.9 g
Fiber 1.5 g
Cholesterol 22 mg
Iron 0.5 mg
Sodium 237 mg
Calcium 78 mg

Ingredients

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

Preparation

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.

Note:

David Bonom,

May 2010
My Notes

Only you will be able to view, print, and edit this note.

Add Note