Morel Risotto

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

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.
3. Add rice; cook 1 minute, stirring frequently. Stir in vermouth; cook 30 seconds or until liquid is nearly absorbed, stirring constantly.
4. Stir in 1 cup stock; cook 4 minutes or until the liquid is nearly absorbed, stirring frequently.
5. 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.
6. Remove from heat; top with chives.

chicken, extravirgin olive oil, shallot, onion, thyme, morel, arborio rice, pecorino romano cheese, heavy whipping cream, salt, fresh ground black pepper, fresh chives

Taken from www.food.com/recipe/morel-risotto-492125 (may not work)