Rating: 4.5 stars
5 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 1
  • 4 star values: 1
  • 5 star values: 3

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.

David Bonom
Recipe by Cooking Light May 2010

Gallery

Randy Mayor; Styling: Leigh Ann Ross

Recipe Summary

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

Ingredient Checklist

Directions

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

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  • 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.

Nutrition Facts

198 calories; fat 8.7g; saturated fat 3.4g; mono fat 3.9g; poly fat 0.8g; protein 7.5g; carbohydrates 21.9g; fiber 1.5g; cholesterol 22mg; iron 0.5mg; sodium 237mg; calcium 78mg.
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