Morel Risotto

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 Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 198
  • Fat: 8.7g
  • Saturated fat: 3.4g
  • Monounsaturated fat: 3.9g
  • Polyunsaturated fat: 0.8g
  • Protein: 7.5g
  • Carbohydrate: 21.9g
  • Fiber: 1.5g
  • Cholesterol: 22mg
  • Iron: 0.5mg
  • Sodium: 237mg
  • Calcium: 78mg

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

Preparation

  1. 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. 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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