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Risotto with Asparagus and Morel Ragoût

Risotto with Asparagus and Morel Ragoût
Photo by Romulo Yanes

Ingredients

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

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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