Morel Mushroom and Asparagus Risotto

Ingredients List

• 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

1. In a small saucepan, heat chicken stock over medium heat until it begins to simmer.

2. In a large saucepan, heat 2 tablespoons of olive oil and 1 tablespoon of butter over medium-high heat until the butter bubbles. Add the asparagus and morel mushrooms, sautéing until they are tender, about 4 minutes. Transfer to a plate with the juices.

3. In the same pan, heat the remaining 2 tablespoons of olive oil and 1 tablespoon of butter. Add the shallot and cook until softened, about 1 minute. Stir in the arborio rice, allowing it to toast for about 1 minute. Pour in the wine and cook until it has evaporated. Add thyme and stir well.

4. Pour 1/4 cup of simmering stock over the rice, stirring constantly until it is absorbed. Continue adding stock, a little at a time, and cook, stirring often, until the rice is al dente, about 12 minutes. Stir in the asparagus and mushrooms along with their juices, cooking for an additional 3 minutes to meld the flavors.

5. Remove the pan from the heat. Stir in the remaining 2 tablespoons of butter, Parmigiano-Reggiano cheese, and parsley. Season with salt and black pepper. For a finishing touch, drizzle with balsamic vinegar and additional olive oil before serving.

Chef's Tips

Nutritional Information (per serving)