Name: Asparagus and Morel Risotto
Prep time: 20 min
Cook time: 20 min
Yield: 4
Ingredients: Chicken stock - 3 ½ cups; Olive oil, or more to taste, divided - ¼ cup; Unsalted butter, divided - ¼ cup; Asparagus, cut into 1-inch pieces on the bias - ½ pound; Fresh morel mushrooms, halved - ⅓ pound; Shallot, minced - 1; Arborio rice - 1 cup; Dry white wine - ¼ cup; Fresh thyme leaves - 1 teaspoon; Freshly grated Parmigiano-Reggiano cheese, or to taste - ⅓ cup; Finely chopped fresh parsley - 1 tablespoon; Salt and ground black pepper to taste - 1 tablespoon; High-quality balsamic vinegar (Optional) - 1 ½ tablespoons

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Asparagus and Morel Risotto

1. Chicken stock - 3 ½ cups

2. Olive oil, or more to taste, divided - ¼ cup

3. Unsalted butter, divided - ¼ cup

4. Asparagus, cut into 1-inch pieces on the bias - ½ pound

5. Fresh morel mushrooms, halved - ⅓ pound

6. Shallot, minced - 1

7. Arborio rice - 1 cup

8. Dry white wine - ¼ cup

9. Fresh thyme leaves - 1 teaspoon

10. Freshly grated Parmigiano-Reggiano cheese, or to taste - ⅓ cup

11. Finely chopped fresh parsley - 1 tablespoon

12. Salt and ground black pepper to taste - 1 tablespoon

13. High-quality balsamic vinegar (Optional) - 1 ½ tablespoons

How to cook deliciously - Asparagus and Morel Risotto

1. Stage

Place chicken stock in a small saucepan over medium heat; bring to a simmer.

2. Stage

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.

3. Stage

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.

4. Stage

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.

5. Stage

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.