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Morel Risotto

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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

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