Provided by Moira Hodgson
Categories dinner, quick, main course
Time 30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Scoop the dried morels up from their soaking liquid and squeeze them, letting them drain back into the bowl. Follow by straining the soaking liquid through several layers of cheesecloth and then rinse the morels under running water before slicing them.
- Prepare the fresh morels. Rinse the morels quickly under cold running water and dry them with paper towels. Slice the tops and stems. In a small skillet, soften the shallots in one tablespoon of the butter over moderate heat. Add all the mushrooms and the strained soaking liquid, cover and cook gently for five minutes. Meanwhile, bring the chicken stock to a slow simmer.
- Heat one tablespoon butter and the olive oil in a large, heavy skillet and add the rice. Cook, stirring, until the grains are coated with the butter. Add a cup of the hot stock and cook, stirring frequently, until the rice has absorbed the liquid. Add the mushrooms and season them with salt and pepper to taste, and add the white wine.
- When the liquid has evaporated, add the asparagus, reserving the tips in another one-half cup of the stock. Continue adding the stock, one-half cup at a time as the rice absorbs the liquid, stirring continuously. Add the asparagus tips after the rice has cooked for about 12 minutes, and continue adding the broth, one-half cup at a time, stirring frequently. Continue adding liquid and stirring until the rice is creamy and tender, but just slightly al dente. Correct seasoning, stir in the Parmesan cheese and the remaining butter and sprinkle with parsley.
Nutrition Facts : @context http, Calories 606, UnsaturatedFat 9 grams, Carbohydrate 80 grams, Fat 20 grams, Fiber 5 grams, Protein 20 grams, SaturatedFat 9 grams, Sodium 1226 milligrams, Sugar 8 grams, TransFat 0 grams
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Saadman Saad
[email protected]I'm not a huge fan of asparagus, but I loved this risotto. The morels added a great flavor and texture.
Farman Ali Gadhi
[email protected]This risotto was a bit too salty for my taste. I think it would have been better with less salt.
Kelechi Anoma
[email protected]I added some grilled chicken to this risotto to make it a complete meal. It was a great way to get a protein and vegetable fix in one dish.
Jasmin Mariam
[email protected]This risotto was a great way to use up leftover asparagus and morels. It was a delicious and easy meal.
Simple Munda 555
[email protected]I'm not sure what went wrong, but my risotto turned out mushy. I think I may have overcooked it.
Solwan Fallatah
[email protected]This risotto was perfect for a special occasion. It was elegant and delicious.
abbie curl
[email protected]This risotto was a bit too time-consuming to make. I think there are easier recipes out there that taste just as good.
Tricia Crongeyer
[email protected]I loved the combination of asparagus and morels in this risotto. It was a very unique and delicious dish.
Alyssa Woods
[email protected]This risotto was a bit too rich for my taste. I think it would have been better with less butter and cream.
Buddy Everett
[email protected]This risotto was easy to make and very flavorful. I would definitely recommend it to others.
Azat Jan
[email protected]I'm not a huge fan of risotto, but this one was pretty good. The asparagus and morels were a nice touch.
Alinur Rahman
[email protected]This risotto was a bit too bland for my taste. I think it could have used more salt and pepper.
Henri Petros
[email protected]I loved this risotto! It was so creamy and flavorful. The asparagus and morels were a great addition.
juan San Jose
[email protected]This risotto was absolutely delicious! The asparagus and morels added a wonderful flavor and texture. I will definitely be making this again.