Spring Mushroom Risotto with Morels and Asparagus
Wild Morel mushrooms are found only in spring. Their flavor is a perfect compliment to asparagus. Dried Morels work well when you cannot find fresh.
Serves: 6Hands-on: 45 minutesTotal: 45 minutesDifficulty: Medium
- ½ lb. medium-thick asparagus, woody lower parts removed, cut into 2" pieces
- 6 oz. fresh morels (or 2 oz. dried morels, soaked)
- 2 Tbsp. butter, divided
- 1½ tsp. Kosher salt, divided
- 1 medium onion, peeled and roughly chopped
- 6 oz. white mushrooms, sliced
- 2 cloves garlic, finely chopped
- 2 Tbsp. olive oil
- 1½ cups arborio rice
- ½ cup dry white wine
- 5 cups hot vegetable broth
- ¼ cup freshly grated Parmesan cheese
- 1 lemon wedge
- ½ tsp. ground black pepper
- 1 tsp. chopped chives
- 1 tsp. fresh thyme leaves
- Cook the asparagus pieces in boiling salted water until tender (about 4 minutes), drain, and set aside. Sauté morels in 1 tablespoon butter, until soft (about 5 minutes). Stir in 1 teaspoon salt and set aside.
- In a heavy-bottomed pot, gently sweat the onion, white mushrooms, and garlic in olive oil over medium heat until translucent, then stir in the rice with a wooden spoon until it is well coated with onion juices. Pour in the wine and stir constantly until it is absorbed.
- Add 1 cup of the broth, and stir constantly until it is absorbed. Repeat with the remaining broth, 1 cup at a time, until the rice is mostly tender, and has a saucy consistency (about 20 to 25 minutes).
- Remove from heat, stir in the cheese and the remaining 1 tablespoon butter. Stir in the morels, asparagus, and a squeeze of lemon. Season with pepper and remaining salt, and serve sprinkled with chives.