Asparagus and Morel Risotto

Method5 steps · about 50 min

1. 1

   Step 1: Place chicken stock (3 ½ cups) in a small saucepan over medium heat; bring to a simmer.

   Uses 3 ½ cups chicken stock

2. 2

   Step 2: Heat 2 tablespoons olive oil and 1 tablespoon butter in a large saucepan over medium-high heat until the butter bubbles. Add the morels and sauté until thoroughly cooked. Add the asparagus (½ pound) and sauté until tender, about 4 minutes. Transfer the cooked vegetables and any accumulated juices to a plate.

   Uses 2 tablespoons olive oil for vegetables · 1 tablespoon butter for vegetables · ½ pound asparagus, cut into 1-inch pieces on the bias · ⅓ pound fresh morel mushrooms, halved

3. 3

   Step 3: Heat remaining 2 tablespoons olive oil and 1 tablespoon butter in the same saucepan. Add shallot (1); cook and stir until softened, about 1 minute. Stir in arborio rice (1 cup) and cook until it starts to toast, about 1 minute. Pour in wine and cook until evaporated. Stir in thyme.

   Uses Remaining 2 tablespoons olive oil for rice · 1 tablespoon butter for rice · 1 shallot, minced · 1 cup Arborio rice · ¼ cup dry white wine · 1 teaspoon fresh thyme leaves

4. 4

   Step 4: Pour 1/4 cup of the simmering stock over the rice. Cook, stirring constantly, until stock is absorbed. Repeat with remaining stock until rice is tender yet firm to the bite, about 12 minutes. Stir in asparagus and mushrooms with their juices and continue until flavors combine, about 3 minutes more.

   Uses Hot stock added a quarter cup at a time, until rice is cooked · Toasted rice with shallot, wine and thyme · Cooked asparagus and morels with their juices

5. 5

   Step 5: Remove rice from the heat. Stir in remaining 2 tablespoons butter, Parmigiano-Reggiano cheese (⅓ cup), and parsley (1 tablespoon). Season with salt (to taste) and black pepper (to taste). Garnish with balsamic vinegar and additional olive oil (to taste) before serving.

   Uses Cooked risotto · Remaining 2 tablespoons butter to finish · ⅓ cup freshly grated Parmigiano-Reggiano cheese, or to taste · 1 tablespoon finely chopped fresh parsley · Salt to taste · Ground black pepper to taste · 1 ½ tablespoons high-quality balsamic vinegar (optional) · Additional olive oil to taste for garnish