Risotto with Asparagus and Morel Ragoût

Risotto with Asparagus and Morel Ragoût
Photo by Romulo Yanes

Ingredients

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

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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