Description
Morel mushrooms and asparagus are both in season during the spring and complement one another perfectly. A risotto is the perfect way to enjoy these two flavorful ingredients together.
Ingredients
- 3 ½ cups chicken stock
- ¼ cup olive oil, or more to taste, divided
- ¼ cup unsalted butter, divided
- ½ pound asparagus, cut into 1-inch pieces on the bias
- ⅓ pound fresh morel mushrooms, halved
- 1 shallot, minced
- 1 cup Arborio rice
- ¼ cup dry white wine
- 1 teaspoon fresh thyme leaves
- ⅓ cup freshly grated Parmigiano-Reggiano cheese, or to taste
- 1 tablespoon finely chopped fresh parsley
- salt and ground black pepper to taste
- 1 ½ tablespoons high-quality balsamic vinegar (Optional)
Instructions
- Place chicken stock in a small saucepan over medium heat; bring to a simmer.
- Heat 2 tablespoons olive oil and 1 tablespoon butter in a large saucepan over medium-high heat until butter starts to bubble. Add asparagus and morel mushrooms; sauté until tender
- about 4 minutes. Transfer to a plate with any accumulated juices.
- Heat remaining 2 tablespoons olive oil and 1 tablespoon butter in the same saucepan. Add shallot; cook and stir until softened
- about 1 minute. Stir in arborio rice and cook until it starts to toast
- about 1 minute. Pour in wine and cook until evaporated. Stir in thyme.
- Pour 1/4 cup simmering stock over 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 cooking until flavors combine
- about 3 minutes more.
- Remove rice from heat. Stir in remaining 2 tablespoons butter
- Parmigiano-Reggiano cheese
- and parsley. Season with salt and black pepper. Garnish with balsamic vinegar and additional olive oil before serving.
Prep Time: 20 mins
Cook Time: 21 mins
Total Time: 41 mins
Servings: 4