Two words. Comfort food.  I know I can not find true solace in food, but I must admit when times are tough a little bowl of something warm and creamy makes things just a tad better, even if it is only momentary. To be honest I had never made risotto before. When I found this recipe I was pleasantly surprised at the ingredients. I've always associated risotto with heavy cream, butter and cheese and this recipe is cream free with just a few tablespoons of butter. I have nothing against butter, in fact butter is better especially if it from pastured, grass fed cows or goats. Hmm....Im starting down a rabbit trial...

Anyway, this dish is very simple and pairs beautifully with a roasted chicken. Bad day or not this risotto will fill your tummy and make your insides all warm and cozy. I know winter is still lurking around for most of you so why don't you do yourself a favor and make this dish, pour a glass of prosecco, snuggle up with your loved ones, tell them you love them, and take your mind off of all your cares and worries. Even if it is just for a moment.

If you can find fresh morels, great! If not your store should have dried ones and they will work perfectly. Place them in a bowl of warm water until they are spongy and plumped.

Click below for recipe...

Lemon Scented Risotto with Morels and Chives

(adapted from Bistro Cooking at Home)

• 3 TBSP unsalted butter
• 1 lb. fresh morels (I used two bags of dried , you could also use fresh chanterelles) cut into small pieces
• 2 shallots, finely chopped
• 2 garlic cloves, minced
• 1 tsp chopped fresh thyme
• 1/4 cup dry white wine
• salt and pepper
• 6-8 cups chicken stock
• 3 TBSP olive oil
• 1 medium onion chopped
• 1 1/2 cups Arborio rice
• 1/2 cup fresh lemon juice from 3-4 lemons
• 2 TBSP freshly cut chives
• 1 cup grated Parmesan cheese

Add 2 TBSP of the butter in a medium saute pan over high heat. Add the morels (if you are using dried make sure you hydrated them beforehand) and lower heat a bit. Cook, tossing occasionally, until tender, about 5 minutes. Add the shallots, garlic and thyme. Cook stiring until aromatic, about 2 minutes. Add the white wine and cook until most of the wine is gone, about 2 minutes. Season with salt and pepper and set aside.

In a medium saucepan, bring the chicken broth to a boil and then lower to a gentle simmer.

In a larger dutch oven heat the olive oil over medium heat. Add the onion and cook until softened but not browned, about 5 minutes. Add the rice and cook, stirring to coat the rice, for about a minute. Add the lemon juice and continue to stir until all of the lemon juice has been absorbed. 

Add about 1 cup of hot broth to the rice and stir gently with long, slow strokes until most of the liquid is absorbed. Add the morel mixture. Add another cup of hot broth and cook, stirring, until almost all of the broth has been absorbed. Continue cooking the rice in this way until it plumps up and feels chewy and just slight firm to the bite, 20 to 30 minutes. Season with salt and pepper.

Take the rice off the heat. Add the remaining tablspoon of butter, the chives and the Parmesan cheese, and stir to combine. Serve with extra grated cheese if you like.

Enjoy!