Risotto with Asparagus and Morel Ragoût

Risotto with Asparagus and Morel Ragoût
Photo by Romulo Yanes

Ingredients

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

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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