Asparagus and Morel Risotto Recipe
Prep Time:
5 minutes
Cook Time:
40 minutes
Servings:
4 Servings
Ingredients
  • 5 cups water
  • 1 cup fresh morel mushrooms
  • 1 ounce dried porcini mushrooms
  • 2 large leeks, washed, greens and whites separated
  • 4 tablespoons butter, divided
  • 2 cloves garlic, minced
  • 1 cup arborio rice
  • Juice from 1 lemon
  • ½ cup dry white wine
  • ½ pound asparagus, trimmed and sliced into ¼-inch pieces
  • ½ cup grated parmesan
  • Salt and pepper, to taste
Directions
  1. Add the water, morels, porcinis, and green leek leaves to a saucepan over medium heat. Simmer for 10 minutes, until the broth is dark brown. Strain, reserving the mushrooms. Return the broth to medium-low heat.
  2. In a large skillet or deep frying pan, melt 3 tablespoons of the butter. Slice the whites of the leeks and add them to the butter, then add the garlic and stir until fragrant, about 2 minutes.
  3. Add the rice and toast for about 3 minutes, until the grains are slightly toasted, but not burned.
  4. Add the lemon juice and white wine to the skillet and stir. Bring to a simmer over medium heat until the liquid is completely reduced.
  5. Use a ladle to add 1 cup of warm mushroom broth to the rice. Cook, stirring constantly, until the liquid is absorbed, about 5 minutes.
  6. Repeat, ladling another cup into the skillet and stirring until absorbed. If the broth is absorbing more quickly than 5 minutes per cup, turn the heat down. The rice should become creamy and begin to soften to al dente over about 25 minutes of cooking time.
  7. When the last ladle of broth has been added, test the risotto for texture. The rice should melt in your mouth, without any gumminess, and the broth will have turned creamy. If the rice is still very chewy, continue cooking with water until soft.
  8. Once the risotto is soft, add the asparagus and stir, reducing the last of the broth or water by half and until the asparagus is bright green and tender.
  9. Add the last tablespoon of butter and the parmesan and stir to combine. Season to taste with salt and pepper, then remove from the heat.
  10. Fold in the reserved morels.
  11. Serve risotto immediately, garnishing with peeled asparagus, if desired.