Photo: Randy Mayor; Styling: Leigh Ann Ross
Yield:
8 servings (serving size: about 1/2 cup)

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.

How to Make It

Step 1

Bring Homemade Chicken Stock to a simmer in a small saucepan (do not boil). Keep warm over low heat.

Step 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.

Ratings & Reviews

BlueDevilDancer's Review

Foodie25
December 16, 2012
N/A

Foodie25's Review

CherfmCA
November 16, 2011
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.

harpchick's Review

Hollypop
July 08, 2010
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.

Hollypop's Review

harpchick
June 29, 2010
Savory and tasty. Will make again. Was a little salty, so I might decrease the amount I add next time, since I used regular boxed chicken stock to save time.

CherfmCA's Review

BlueDevilDancer
April 25, 2010
Fabulous. Made the recipe exactly as listed. Great dinner. Served with steamed asparagus.