Risotto with Asparagus and Morel Ragoût

Risotto with Asparagus and Morel Ragoût
Photo by Romulo Yanes

Ingredients

  • 6 ½ cups reduced-sodium chicken broth
  • ½ small onion
  • 2 tablespoons olive oil
  • ½ teaspoon black pepper
  • 2/3 cup finely grated Parmigiano-Reggiano
  • ¾ ounce dried morel mushrooms or 1/4 lb fresh
  • ¼ cup unsalted butter
  • + 9 more ingredients
    • 2 teaspoons fresh chives
    • 2 cups Arborio rice
    • 1 teaspoon fresh lemon zest
    • ½ teaspoon salt
    • 1 teaspoon garlic
    • 1 pound medium asparagus
    • ½ cup frozen baby peas
    • 2 cups water
    • ½ cup dry white wine

If using dried morels, soak in warm water to cover 30 minutes. Agitate dried morels in soaking water or fresh morels in cold water to dislodge grit, then lift from water, squeezing out excess. Pat dry with paper towels. Cut morels (fresh or dried) crosswise into 1/4-inch-thick slices. Bring broth...

View full recipe at Epicurious

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