I've always wanted to try to make homemade Risotto. My girlfriends Ashley and Courtney Posey (two true blood Italians) have made us delicious Risotto at girl's nights and every time I think to myself...man, I want to try to conquer this Italian dish. It's definitely a dish of patience - you have to stir and stir, watching to ensure the stock is being absorbed each time it's added at the right pace, but the end result is worth it! I found this recipe in Cooking Light and was pleasantly surprised it didn't involve a stick of butter or 3 cups of cream. I stored it away and sat on it for a week until we were planning on having Lou and Michelle over for dinner. Chad always says, "don't try something new when you have guests over." BUT.....I always do. It's not fun for me to cook the same dishes all of the time and how else does one learn, but by mistakes...hehe. This one, fortunately, was not a mistake. The Morel mushrooms were fabulous and the Risotto was full of flavor from the stock, cream, and cheese. Our guests were sent away full and happy and I went to bed with a smile knowing I finally conquered the Italian dish I had been thinking about for so long.
I give this dish 2 thumbs up! Enjoy!
from Cooking Light, May 2010 4 cups Chicken Stock
2 tbsp. EVOO
1/4 cup chopped shallots
1/4 cup finely chopped onion
1 tsp. thyme leaves
1/2 pound morel mushrooms, halved lengthwise (Morel mushrooms are typically sold dried, so this is about 2 oz of dried Morels - you just follow the instructions on the pkg. for use)
1 cup uncooked Arborio or Carnaroli rice
1/4 cup dry vermouth (I used white wine)
1/2 cup (2oz) grated pecorino Romano cheese
1/4 cup heavy whipping cream
1/2 tsp. salt
1/4 tsp. ground black pepper
2 tbsp. chopped green onions
1. Bring 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 med. heat. Add shallots, onion, and thyme to pan; cook 5 minutes stirring frequently. Add mushrooms; cook 1 minute. Add rice; cook 1 minute, stirring frequently. Stir in vermouth (or white wine); cook 30 seconds or until liquid is nearly absorbed, stirring constantly. Stir in 1 cup stock; cook 4 minutes. Add remaining stock, 1/2 cup at a time, stirring constantly until each portion of stock is absorbed before adding the next (about 20-25 minutes).
3. Add cheese, cream, salt, and pepper; cook 2 minutes. Remove from heat, sprinkle with green onions and serve!
Yields 4 servings.