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
How to Make It
Bring Homemade Chicken Stock to a simmer in a small saucepan (do not boil). Keep warm over low heat.
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.
Didn't have Vermouth...used a tad of Dry Sherry. Didn't have Morels....used fresh Baby Bellas. Didn't have heavy cream....didn't subsitute either. It still turned out delicious. If I was on Top Chef, they would criticize me that is was mushy....but the flavor was still there.
This was so creamy & delicious! I used a combination of fresh foraged morels and portobella mushrooms. I'd agree not to add any extra salt if you're using store-bought chicken broth. I will definitely make this again - we ate it as a main course with just steamed veggies on the side.