This is the time of year I usually go a bit morel crazy, but our finances this year are such that they are, for the most part, a bit too dear in price (at $40/lb) for me to indulge in more than once or twice. One or two popped up in my yard, but they weren’t big enough for me to really make a meal of. So I gave in and got a half a pound when they got some in at Hills Market – these were local ones, of the white type, which usually have a little bit less flavor than the black ones.
So I decided to stretch them further by making a nice risotto out of them. With all the fat in this recipe, I wondered why it was in Cooking Light – until I saw the serving size. Needless to say, we ate four servings a piece. 😉 And it was worth every calorie. Great recipe.
recipe courtesy Cooking Light
4 cups Homemade Chicken Stock
2 tablespoons extra-virgin olive oil
1/4 cup chopped shallots
1/4 cup finely chopped onion
1 teaspoon thyme leaves
1/2 pound morel mushrooms, halved lengthwise
1 cup uncooked Carnaroli or Arborio rice or other medium-grain rice
1/4 cup dry vermouth
1/2 cup (2 ounces) grated fresh pecorino Romano cheese
1/4 cup heavy whipping cream
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 tablespoons chopped fresh chives
Bring Homemade Chicken Stock to a simmer in a small saucepan (do not boil). Keep warm over low heat. 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. Serves 8.
Per 1/2-cup serving: 198 cal, 8.7g fat (sat 3.4g,mono 3.9g,poly 0.8g), 7.5g protein, 21.9g carb, 1.5g fiber, 22mg chol, 0.5mg iron, 237mg sodium, 78mg calcium