"Cooking Light May 2010"

Ingredient :

• 4cups homemade chicken stock
• 2tablespoons extra-virgin olive oil
• ¹⁄₄cup chopped shallot
• ¹⁄₄cup finely chopped onion
• 1teaspoon thyme leaves
• ¹⁄₂lb morel, halved lengthwise
• 1cup uncooked arborio rice
• ¹⁄₄cup dry vermouth
• ¹⁄₂cup grated fresh pecorino romano cheese
• ¹⁄₄cup heavy whipping cream
• ¹⁄₂teaspoon salt
• ¹⁄₄teaspoon fresh ground black pepper
• 2tablespoons chopped fresh chives

Directions :

• 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.