Risotto with Asparagus and Morel Ragoût

Risotto with Asparagus and Morel Ragoût
Photo by Romulo Yanes

Ingredients

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

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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