Recipe By : Heavenly Recipes


Prep Time


Total Time

4 to 5 Persons




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


    STEP - 1

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

    STEP - 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.

    STEP - 3

    Add rice; cook 1 minute, stirring frequently. Stir in vermouth; cook 30 seconds or until liquid is nearly absorbed, stirring constantly.

    STEP - 4

    Stir in 1 cup stock; cook 4 minutes or until the liquid is nearly absorbed, stirring frequently.

    STEP - 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.

    STEP - 6

    Remove from heat; top with chives.

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